Arroz Con Gandules Recipe

Prepare vegetables

Roughly chop the green pepper, red pepper, onion, and peel the garlic. Trim cilantro stems and remove large woody pieces. If using culantro, remove tough midrib.

Blend sofrito

Place chopped peppers, onion, garlic, cilantro, culantro (if using), tomato sauce, and 1 tablespoon of oil in a blender or food processor. Pulse in short bursts until mixture is finely chopped but not completely liquefied — you want a slightly textured purée. Scrape down sides as needed. The finished amount should be about 1 cup.

Taste and adjust

Taste a small spoonful and add a pinch of salt if desired. The sofrito will be cooked later and combined with other seasonings.

Heat annatto oil

In a heavy-bottomed medium Dutch oven or pot with a tight-fitting lid, warm 2 tablespoons of annatto oil (or vegetable oil infused with annatto seeds) over medium heat until shimmering but not smoking.

Sauté sofrito

Add the prepared sofrito to the hot oil and sauté, stirring frequently, for 4–6 minutes until fragrant and slightly darker in color. This reduces rawness and deepens flavor.

Add gandules

Stir in the drained gandules (pigeon peas) and cook with the sofrito for 1–2 minutes to warm them and coat them in the flavor base.

Add seasonings

Add the dried oregano, bay leaf, black pepper, 1 teaspoon optional sazon/adobo (if using), sliced green olives and capers (if using). Stir to combine and bloom the dried herbs in the hot mixture for about 30 seconds.

Add rice

Add the rinsed rice to the pot and stir well for 1–2 minutes so the rice grains are coated in the sofrito and oil; this helps flavor and keeps grains from sticking.

Add liquid and salt

Pour in 3 1/4 cups of chicken or vegetable broth and add 1 3/4 teaspoons salt. Stir once to evenly distribute. Increase heat to bring mixture to a vigorous simmer.

Simmer then cover

When the mixture reaches a simmer, reduce heat to low so the liquid is at a gentle simmer. Cover the pot with a tight-fitting lid and cook undisturbed for 18–22 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid during this time to ensure proper steaming.

Rest and fluff

Once done, remove the pot from heat and let it rest, covered, for 5–10 minutes. Remove the bay leaf, then use a fork to fluff the rice gently to separate the grains.

Adjust seasoning and serve

Taste and adjust salt if needed. Serve warm with lime wedges on the side if desired. Optional garnish: a few chopped cilantro leaves or extra sliced olives.