Puerto Rican Sofrito-Infused Arroz con Gandules

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Puerto Rican rice dish brightened with homemade sofrito and tender pigeon peas, perfect for a comforting Latin American meal. This Latin American-inspired rice and grain recipe, ready in about 45 minutes, pairs medium grain white rice, pigeon peas (gandules), canned, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.

Prep: 15 min Cook: 30 min Serves 6 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 8 oz diced pork shoulder (if using) and brown for 5 minutes until edges are golden.
  2. Step 2: Stir in 1/2 cup sofrito and cook for 3 minutes until fragrant and the vegetables soften.
  3. Step 3: Add 1/2 cup tomato sauce, 1/4 cup chopped alcaparrado, 1 tbsp capers, 1 tsp salt, 1/2 tsp black pepper, and 1 whole bay leaf. Stir to combine and cook for 2 minutes.
  4. Step 4: Pour 3 cups chicken broth and 1 can (15 oz) drained pigeon peas into the pot. Bring to a boil.
  5. Step 5: Add 2 cups medium grain white rice, stir once, reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid absorbed.
  6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff rice with fork before serving warm.

Frequently asked questions

How long does Puerto Rican Sofrito-Infused Arroz con Gandules take to make?

Total time is about 45 minutes (15 min prep + 30 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 Puerto Rican Sofrito-Infused Arroz con Gandules?

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 medium grain white rice from drying out.

Can I substitute ingredients in Puerto Rican Sofrito-Infused Arroz con Gandules?

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 Puerto Rican Sofrito-Infused Arroz con Gandules for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Puerto Rican Sofrito-Infused Arroz con Gandules?

Latin American rice & grains 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.

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