Dish

Arroz con gandules

Arroz con gandules is made with long-grain rice, pigeon peas, sofrito (a mixture of onions, garlic, peppers, and tomatoes), and a variety of spices such as cumin and oregano. The dish is cooked slowly, allowing the rice to absorb all of the flavors. The result is a flavorful and colorful dish that is perfect on its own or as a side dish.

Cuisine of the Americas› Caribbean cuisine› Puerto Rican cuisine

Rice Dish

Origins and history

Arroz con gandules originated in Puerto Rico and is a staple in Puerto Rican cuisine. The dish is often served during the holidays and is a symbol of Puerto Rican culture and tradition.

Dietary considerations

Gluten-free, can be made vegetarian or vegan by using vegetable broth and omitting the meat.

Variations

Variations of Arroz con gandules include adding different types of meats such as pork or chicken, or adding different types of vegetables such as carrots or green beans.

Presentation and garnishing

Serve in a large, colorful bowl and garnish with fresh herbs such as cilantro or parsley.

Tips & Tricks

Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.

Side-dishes

Arroz con gandules can be served as a main dish or as a side dish. It pairs well with a variety of Puerto Rican dishes such as roasted pork or fried plantains.