One-Pot Arroz con Gandules with Smoked Paprika
A vibrant Puerto Rican rice dish featuring tender pigeon peas simmered with aromatic sofrito and a subtle smoky paprika finish. This puerto rican-inspired one pot ready in about 40 minutes pairs long-grain white rice, cooked pigeon peas, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups long-grain white rice
- 1.5 cups cooked pigeon peas
- 1 cup chicken broth
- 1/2 cup olive oil
- 1 medium, finely chopped onion
- 1 medium, finely chopped green bell pepper
- 3 cloves, minced garlic
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 1/4 cup olive oil in a large pot over medium heat. Add chopped onion and bell pepper, sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Step 2: Add smoked paprika, dried oregano, and salt. Stir in rice to coat evenly, cooking for 2 minutes until lightly toasted.
- Step 3: Pour in chicken broth, add cooked pigeon peas, bay leaf, and remaining 1/4 cup olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
- Step 4: Remove bay leaf, fluff rice with a fork, and stir in chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Arroz con Gandules with Smoked Paprika take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Arroz con Gandules with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.
Can I substitute ingredients in One-Pot Arroz con Gandules with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Arroz con Gandules with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Arroz con Gandules with Smoked Paprika?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
