Puerto Rican Vegan Arroz Con Gandules

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A fragrant, spicy rice dish with black-eyed peas, coconut, and plantains, inspired by traditional Puerto Rican flavors. This puerto rican-inspired vegan (vegan) ready in about 60 minutes pairs long-grain rice, dried, soaked overnight black-eyed peas, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 1/2 cups long-grain rice
• 1 cup dried, soaked overnight black-eyed peas
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 cup coconut milk
• 2 medium, peeled and diced green plantains
• 2 cups vegetable broth
• 1/2 tsp ground annatto seeds
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in soaked black-eyed peas and 1/2 tsp annatto seeds. Cook for 2 minutes, then add 2 cups vegetable broth, 1 cup coconut milk, and diced plantains. Bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer for 25-30 minutes until peas and plantains are tender. Stir in remaining 1 tbsp olive oil and season with salt. Cook for 5 more minutes until liquid is absorbed.