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–+ servings
abuela s traditional rice dish

Arroz Con Gandules

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This traditional Puerto Rican rice dish combines aromatic spices, tender pigeon peas, and savory chorizo into a flavorful one-pot meal. The combination of olives, capers, and fresh cilantro creates a deeply satisfying dish that's perfect for feeding a crowd and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Puerto Rican
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups rice
  • 1 cup chorizo sausage coarsely chopped
  • 1 small onion finely chopped
  • 1 medium green bell pepper finely chopped
  • 1 garlic clove minced
  • 15 ounce can green pigeon peas (gandules) undrained
  • 6 cups water
  • 1/4 cup pimento-stuffed olives coarsely chopped
  • 2 tablespoons capers
  • 1/2 cup fresh cilantro finely chopped
  • 5 sprigs cilantro stems and all
  • 2 tablespoons vegetable oil
  • 3 chicken bouillon cubes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Equipment

  • Large pot
  • Measuring cups
  • Cutting board

Method
 

  1. Heat vegetable oil in a large, thick pot over medium heat.
  2. Add the finely chopped onion and green bell pepper. Sauté for about 2 minutes until they begin to soften.
  3. Add the undrained pigeon peas, chopped fresh cilantro, minced garlic, capers, chopped olives, and chopped chorizo sausage. Continue to sauté for another 2-3 minutes until onions are translucent and peppers are soft.
  4. Pour in the water and add the chicken bouillon cubes, ground cumin, salt, and paprika. Increase heat and bring the mixture to a boil, ensuring the bouillon cubes dissolve completely.
  5. Add the rice to the pot and let it boil uncovered for approximately 3 minutes.
  6. Lay the cilantro sprigs randomly across the top of the rice, distributing them evenly to infuse flavor throughout.
  7. Cover the pot, reduce heat to low, and simmer until the rice is tender and has absorbed all the liquid, about 25 minutes.
  8. Once cooked, remove the cilantro sprigs and fluff the rice with a spoon before serving.

Nutrition

Calories: 425kcal

Notes

For a variation, you can substitute chorizo with crispy crumbled bacon or cubed ham. If using bacon, consider using 2 tablespoons of bacon drippings instead of vegetable oil for extra smoky flavor. The pigeon peas are essential to the authentic flavor of this dish - look for them in the international foods section labeled as "gandules."
This dish makes excellent leftovers and often tastes even better the next day. Store refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of water to maintain moisture.
Serve with tostones (fried plantains), avocado salad, or pernil (roasted pork shoulder) for a complete Puerto Rican feast.

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