One-Pot Arroz con Gandules with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 recipe, 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

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add smoked paprika, dried oregano, and salt. Stir in rice to coat evenly, cooking for 2 minutes until lightly toasted.
3. 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.
4. Step 4: Remove bay leaf, fluff rice with a fork, and stir in chopped cilantro before serving.