Entree: United States – Puerto Rico (Puerto Rican Cuisine) – Arroz con Gandules

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 3 cups (555 g) medium-grain white rice, rinsed until water runs clear
- 1 lb (450 g) pork shoulder, trimmed and cut into 1/2-inch (1 cm) cubes
- 4 oz (115 g) diced cured ham or salt pork (optional, for additional savory flavor)
- 1 can (15 oz / 425 g) gandules (pigeon peas), drained, reserve 1/4 cup (60 ml) liquid
- 4 1/4 cups (1.0 L) low-sodium chicken broth
- 1/4 cup (60 ml) reserved gandules liquid (from the can) — see above
- 1 cup (240 g) sofrito (see sofrito ingredients below)
- Sofrito (to make ~1 cup / 240 g):
  - 1 medium white onion, roughly chopped, about 150 g
  - 1 large green bell pepper, seeded and roughly chopped, about 150 g
  - 3 ají dulce peppers (or 1 small sweet red pepper + 1 small sweet yellow pepper), about 60 g
  - 4 cloves garlic, peeled (about 12 g)
  - 1 cup (30 g) cilantro leaves, packed (stems removed)
  - 1/4 cup (8 g) culantro leaves (recao), optional
  - 2 tbsp (30 ml) olive oil (used to help blend)
- 2 tbsp (30 ml) vegetable oil (for browning pork)
- 1 tbsp (8 g) annatto (achiote) powder (or 2 tbsp achiote seeds to infuse oil)
- 1 packet (6 g) sazón with achiote (or substitute: 1 tsp ground cumin + 1/2 tsp ground coriander + pinch of annatto)
- 1/4 cup (60 ml) tomato sauce
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 1/2 cup (75 g) green olives, sliced (Manzanilla), optional but traditional
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

Short Description:
A classic Puerto Rican one-pot rice dish of medium-grain rice cooked with pigeon peas (gandules), sofrito, annatto oil, and seasoned pork for a complete main-course meal. Aromatic, savory, and brightly colored, it is a staple at family gatherings and holidays.

Regional Notes:
This Puerto Rican version centers on freshly made sofrito (a blended herb/pepper base) and gandules (pigeon peas) as primary flavor components, plus annatto (achiote) for color. The use of sazón and small amounts of cured pork or ham to season the rice distinguishes it from other Caribbean or Latin American rice-and-beans preparations.

1. Make the sofrito: combine the chopped onion, bell pepper, ají dulce (or substitute peppers), garlic, cilantro, and culantro (if using) in a blender or food processor with 2 tbsp (30 ml) olive oil. Pulse to a coarse-smooth paste, scraping down the sides as needed. Measure 1 cup (240 g) for the rice; refrigerate any extra for another use.
2. Prepare annatto oil: in a small saucepan over low heat, warm 2 tbsp (30 ml) vegetable oil with the annatto powder (or seeds) for 1–2 minutes until the oil takes on a deep orange-red color. Remove from heat. If you used seeds, strain them out and discard. Set the colored oil aside.
3. Season the pork: in a medium bowl toss the pork shoulder cubes with the sazón packet, 1 tsp kosher salt, 1/2 tsp black pepper, and dried oregano. Let sit 10 minutes while you heat the pot.
4. Brown the meats: heat a heavy 4–5 quart (4–5 L) Dutch oven or deep skillet over medium-high heat. Add the annatto oil. Add the pork shoulder (and the diced cured ham, if using) in a single layer and brown on all sides, 5–7 minutes, stirring occasionally. Do not crowd the pan; brown in batches if necessary. Remove any excess rendered fat if there is a lot, leaving fond on the bottom.
5. Build the flavor base: reduce heat to medium. Add the 1 cup (240 g) sofrito to the browned pork and cook, stirring frequently, 3–4 minutes until it reduces slightly and is fragrant. Stir in the tomato sauce and cook 1 minute to combine.
6. Add gandules and aromatics: stir in the drained gandules (reserve the 1/4 cup / 60 ml liquid from the can), bay leaf, and sliced olives (if using). Mix well and cook 1–2 minutes.
7. Add rice and liquid: add the rinsed rice to the pot and stir to coat every grain with the sofrito-pork mixture and annatto oil. Pour in 4 1/4 cups (1.0 L) chicken broth plus the reserved 1/4 cup (60 ml) gandules liquid (total 4 1/2 cups / 1.06 L liquid). Stir gently to distribute rice evenly. Taste the liquid and adjust salt if needed (remember ham/sazon add salt).
8. Bring to a boil and simmer: increase heat to bring the pot to a gentle boil, then reduce heat to low so the pot simmers very gently. Cover tightly with a lid. Cook undisturbed for 20–25 minutes, or until liquid is absorbed and rice is tender. Do not stir while cooking to avoid gummy rice.
9. Rest and finish: remove from heat and let sit, covered, 8–10 minutes to steam. Remove bay leaf. Fluff rice gently with a fork, mixing in any settled peas and pork. Taste and correct seasoning.
10. Serve: transfer to a warm serving dish and sprinkle with 2 tbsp (30 ml) chopped fresh cilantro. Serve hot as a complete main course alongside simple sliced avocado or a crisp green salad if desired.