Arroz con Gandules

Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

This one-pot Puerto Rican classic combines rice, pigeon peas, and pork in a flavorful sofrito and achiote broth, finished with a crispy pegao crust at the bottom.

Prep

20 min

Cook

45 min

Total

65 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •400 g (2 cups) long-grain rice, rinsed and drained
• •425 g (1 can (15 oz)) canned pigeon peas (gandules), drained and rinsed, or 200 g / 1 cup dried soaked and precooked
• •300 g (10½ oz) pork shoulder, cut into 2 cm cubes, or use bacon or ham hock
• •60 ml (¼ cup) achiote oil, see note: heat 60 ml vegetable oil with 1 tbsp annatto seeds until red, then strain
• •120 g (1 cup) sofrito, homemade or store-bought (see note below)
• •1 whole bay leaf, or 2 if small
• •1 tsp dried oregano, or 1 tbsp fresh
• •1 tsp ground cumin
• •1 tsp salt, adjust to taste, plus more for pork
• •1 tsp black pepper, freshly ground
• •720 ml (3 cups) water or chicken broth, hot, more if needed
• •1 tbsp olive oil, or more achiote oil, for browning pork

Steps

1. 1 Season the pork cubes with a pinch of salt and pepper. In a large heavy-bottomed pot (preferably a caldero or Dutch oven), heat the olive oil over medium-high heat. Add the pork and brown on all sides, about 5 minutes. Remove the pork with a slotted spoon and set aside; leave the drippings in the pot.
2. 2 Reduce heat to medium. Add the achiote oil to the pot. Stir in the sofrito and cook, scraping up any browned bits, until fragrant and slightly darkened, about 3 minutes.
3. 3 Add the bay leaf, oregano, cumin, and the remaining salt and pepper. Stir for 1 minute.
4. 4 Return the pork to the pot. Add the drained pigeon peas and stir to combine.
5. 5 Add the rinsed rice to the pot and stir well, coating the grains with the oil and sofrito mixture. Cook for 2 minutes, stirring occasionally, to lightly toast the rice.
6. 6 Pour in the hot water or broth. Stir everything together, then taste the liquid for seasoning (it should be slightly saltier than you want the final rice, as the rice will absorb salt). Bring to a rapid boil.
7. 7 Reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 15 minutes. Do not lift the lid.
8. 8 After 15 minutes, uncover and check the rice: it should be almost tender and the liquid mostly absorbed. If it still looks wet, cover and cook 5 more minutes. Fluff the rice lightly with a fork, then press it down evenly with the back of a spoon to create a compact layer.
9. 9 To form the pegao (crispy crust), increase heat to medium-low and cook uncovered, without stirring, for 5–8 minutes. Listen for a gentle crackling sound; when you smell a toasty, nutty aroma and the bottom is lightly browned, the crust is ready. Do not let it burn—if it starts to smell scorched, remove from heat immediately.
10. 10 Remove the pot from heat and let rest, covered, for 5 minutes. To serve, spoon the rice onto a platter, making sure to scrape up the crispy pegao from the bottom and scatter it over the top.