Vegetarian Arroz con Gandules
A vibrant rice dish packed with pigeon peas, aromatic sofrito, and citrus notes, perfect as a main or side. This puerto rican-inspired vegetarian ready in about 40 minutes pairs long-grain white rice, drained canned pigeon peas, medium, diced yellow 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 cup long-grain white rice
- 1 cup, drained canned pigeon peas
- 1 medium, diced yellow onion
- 1, diced green bell pepper
- 1/4 cup olive oil
- 3 cloves, minced garlic
- 1/2 cup tomato sauce
- 1 tsp adobo seasoning
- 2 cups vegetable stock
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Rinse rice under cold water until water runs clear, then drain completely.
- Step 2: Heat 1/4 cup olive oil in a large pot over medium heat. Add diced onion and bell pepper, cooking for 5 minutes until softened and translucent.
- Step 3: Add minced garlic and cook 1 minute until fragrant, then stir in tomato sauce and 1 tsp adobo seasoning. Cook 2 minutes until sauce thickens.
- Step 4: Add drained pigeon peas, rinsed rice, and 2 cups vegetable stock to pot. Bring to a simmer, cover, and cook on low for 20 minutes until rice is tender and liquid absorbed.
- Step 5: Remove from heat, fluff rice with a fork, and stir in 1/4 cup chopped cilantro. Season with salt to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Arroz con Gandules take to make?
Total time is about 40 minutes (15 min prep + 25 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 Vegetarian 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 long-grain white rice from drying out.
Can I substitute ingredients in Vegetarian 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 Vegetarian Arroz con Gandules 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 Vegetarian Arroz con Gandules?
Puerto Rican vegetarian 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
