Puerto Rican-Style Arroz con Gandules (Rice with Pigeon Peas)

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

Fragrant rice cooked with pigeon peas, sofrito, and spices for a classic Puerto Rican side dish bursting with flavor. This latin american-inspired rice & grains ready in about 40 minutes pairs medium grain white rice, sofrito, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 10 min Cook: 30 min Serves 6 Latin American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups medium grain white rice under cold water until water runs clear; drain well.
  2. Step 2: In a large heavy saucepan, heat 3 tablespoons olive oil over medium heat. Add 1/2 cup sofrito and sauté for 3 minutes until fragrant.
  3. Step 3: Stir in 1 1/2 cups pigeon peas, 1/4 cup tomato sauce, 1 teaspoon adobo seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup sliced pimento-stuffed green olives. Cook for 2 minutes, stirring to combine.
  4. Step 4: Add the rinsed rice and 3 1/2 cups chicken broth along with 1 bay leaf. Stir once, cover, and bring to a boil over high heat.
  5. Step 5: Once boiling, reduce heat to low and simmer covered for 20-25 minutes until rice is tender and liquid is absorbed. Remove bay leaf before serving.
  6. Step 6: Fluff rice gently with a fork and serve warm as a flavorful side dish.

Frequently asked questions

How long does Puerto Rican-Style Arroz con Gandules (Rice with Pigeon Peas) take to make?

Total time is about 40 minutes (10 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-Style Arroz con Gandules (Rice with Pigeon Peas)?

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-Style Arroz con Gandules (Rice with Pigeon Peas)?

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-Style Arroz con Gandules (Rice with Pigeon Peas) 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-Style Arroz con Gandules (Rice with Pigeon Peas)?

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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