Are you ready to experience the rich flavors of Puerto Rico’s national dish, Arroz con Gandules? This classic rice and bean dish is a staple at any Latin American celebration, and we’re excited to share our top 18 recipes with you! From traditional variations to modern twists, these flavorful Arroz con Gandules dishes are perfect for every occasion. Whether you’re hosting a fiesta or just need a quick and easy weeknight meal, we’ve got you covered.
In this article, we’ll take you on a culinary journey through the different types of Arroz con Gandules recipes out there. From vegan and gluten-free options to spicy and savory variations, our list has something for everyone. So, get ready to elevate your cooking game with these delicious and authentic Arroz con Gandules recipes.
Classic Puerto Rican Arroz con Gandules
A staple of Puerto Rican cuisine, this flavorful rice dish is a must-try for any lover of Caribbean cooking. With its savory combination of sausage, chicken, and pigeon peas, it’s no wonder Arroz con Gandules is a beloved favorite at family gatherings and special occasions.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound chicken breast or thighs, cut into bite-sized pieces
– 1 pound sweet sausage (such as chorizo), sliced
– 1/2 cup pigeon peas (gandules)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– 2 tablespoons tomato paste
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add sausage and cook until browned, about 5 minutes. Remove from pot.
4. Add onion and garlic; cook until softened, about 3 minutes.
5. Add rice, pigeon peas, saffron mixture, salt, pepper, and tomato paste. Stir to combine.
6. Add water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
Cooking Time: 25-30 minutes
Slow Cooker Arroz con Gandules
Slow Cooker Arroz con Gandules: A Delicious Puerto Rican Classic
This recipe is a comforting and flavorful take on the traditional Puerto Rican dish, Arroz con Gandules (Rice with Pigeon Peas). This slow cooker version makes it easy to prepare a hearty meal that’s perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 1 cup pigeon peas (gandules)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 4 cups chicken broth
– Salt and pepper, to taste
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Add the olive oil, onion, garlic, cumin, and saffron mixture to the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add the rice and chicken broth to the slow cooker.
4. Stir well and continue cooking until the liquid is absorbed and the rice is tender.
5. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegan Arroz con Gandules with Coconut Milk
This plant-based twist on a classic Puerto Rican dish combines flavorful rice with coconut milk, saffron, and spices, perfect for a comforting meal or special occasion. In this recipe, we’ll show you how to easily substitute traditional chicken broth with rich coconut milk.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14 oz) of coconut milk
– 1 tablespoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon ground cumin
– 1/4 teaspoon ground paprika
– Salt, to taste
– 1 cup mixed vegetables (such as peas, carrots, and corn)
– 1/2 cup chopped fresh cilantro (optional)
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a large saucepan, combine the rice, water, coconut milk, saffron mixture, cumin, paprika, and salt.
3. Bring to a boil over high heat, then reduce to low heat and cover for 20 minutes or until the liquid is absorbed.
4. Fluff the rice with a fork. Add the mixed vegetables and stir gently.
5. Garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Spicy Arroz con Gandules with Chorizo
This recipe combines the bold flavors of chorizo sausage, spicy Spanish rice, and succulent pigeon peas for a deliciously authentic Puerto Rican dish.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb chorizo sausage, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup pigeon peas (gandules)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chorizo sausage and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the cooked pigeon peas, smoked paprika, salt, and pepper to the skillet. Stir well to combine.
5. Once the rice is cooked, fluff with a fork and add it to the skillet with the chorizo mixture. Stir well to combine.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 30-40 minutes
Arroz con Gandules with Sofrito and Olives
Arroz con Gandules is a classic Puerto Rican dish that combines the flavors of sofrito, clams, and olives for a satisfying meal. This recipe serves 4-6 people.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup sofrito (see below for recipe)
– 1 can (14 oz) of clams, drained and chopped
– 1/4 cup pitted green olives, sliced
– 1 tablespoon olive oil
– Salt to taste
Sofrito Recipe:
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon cumin
Instructions:
1. Cook rice according to package instructions.
2. Heat olive oil in a large skillet over medium-high heat. Add sofrito and cook until fragrant, about 1 minute.
3. Add chopped clams and olives to the skillet. Cook for 2-3 minutes or until clams open.
4. Combine cooked rice with sofrito mixture. Season with salt to taste.
5. Serve hot.
Cooking Time: 25-30 minutes
One-Pot Arroz con Gandules with Chicken
This classic Puerto Rican dish is a flavorful and hearty meal that’s perfect for any occasion. With chicken, saffron-infused rice, and tender pigeon peas, this one-pot wonder is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 1 cup pigeon peas (gandules)
– 2 cups chicken broth
– 1 tablespoon olive oil
– 1 onion, diced
– 1 clove garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the rice, pigeon peas, chicken broth, saffron mixture, salt, and pepper to the pot. Stir well.
5. Return the chicken to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and liquid has been absorbed.
Cooking Time: 25-30 minutes
Arroz con Gandules with Plantains and Pork
Arroz con Gandules is a classic Puerto Rican dish that combines flavorful rice, savory pork, and sweet plantains. This recipe adds a delicious twist by incorporating succulent pork and crispy plantains into the traditional Spanish-style rice dish.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 cup cooked pork shoulder, diced
– 1 cup plantains, sliced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) of coconut milk
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add cooked pork, paprika, salt, and pepper. Stir to combine.
3. Add rice and water to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender.
4. While rice cooks, heat oil in a separate skillet over medium-high heat. Fry plantain slices until golden brown, about 2-3 minutes per side.
5. Stir coconut milk into the cooked rice. Serve hot with crispy plantains on top and garnished with cilantro (if desired).
Cooking Time: Approximately 45 minutes
Baked Arroz con Gandules Casserole
Baked Arroz con Gandules Casserole: A Hearty One-Dish Meal
Arroz con Gandules with Sazon and Cilantro
Arroz con Gandules is a beloved dish from Puerto Rico, made with saffron-infused rice, pigeon peas, and flavorful spices. This recipe adds the brightness of cilantro for a fresh twist.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) pigeon peas, drained and rinsed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon Sazon seasoning
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 sprigs fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and Sazon; cook for an additional minute.
4. Add rice and stir to coat with oil and mix with onion mixture.
5. Add water, pigeon peas, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Fluff with a fork and garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Quick and Easy Arroz con Gandules
A classic Puerto Rican dish that’s perfect for a weeknight dinner, this recipe yields a flavorful and filling arroz con gandules (rice with pigeon peas) that’s ready in under 30 minutes.
Ingredients:
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 can (14.5 oz) pigeon peas, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, salt, and pepper; cook for an additional minute.
4. Add the chicken broth, rice, and pigeon peas to the skillet. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
6. Fluff the arroz con gandules with a fork and serve hot. Optional: garnish with chopped cilantro.
Cooking Time: 25-30 minutes
Arroz con Gandules with Roasted Peppers
Arroz con Gandules is a classic Portuguese dish that combines flavorful rice with clams, spices, and aromatics. This recipe adds a sweet and smoky twist by incorporating roasted peppers into the mix.
Ingredients:
– 1 cup uncooked white rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 pound clams, scrubbed and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 roasted peppers (any color), sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add clams, diced tomatoes, smoked paprika, salt, and pepper. Cook for 2-3 minutes or until clams start to open.
3. Add rice to the saucepan; stir to combine with other ingredients. Cook for 1 minute.
4. Add 2 cups water to the saucepan; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Stir in roasted peppers. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Arroz con Gandules with Smoked Ham Hock
This recipe takes the traditional Puerto Rican dish, Arroz con Gandules, and adds a rich, smoky flavor from a smoked ham hock. The result is a hearty, comforting meal perfect for any occasion.
Ingredients:
– 1 cup uncooked rice
– 2 cups water
– 1 smoked ham hock
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked pigeon peas (gandules)
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 350°F.
2. Rinse rice in a fine-mesh strainer and set aside.
3. In a large pot, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
4. Add garlic and smoked ham hock; cook for an additional 2-3 minutes.
5. Add rice, water, pigeon peas, salt, and pepper to the pot. Bring to a boil, then cover and transfer to the preheated oven.
6. Bake for 25-30 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 30 minutes
Gluten-Free Arroz con Gandules
Arroz con Gandules is a classic Puerto Rican dish that combines savory rice with sweet pigeon peas and spices. This gluten-free version replaces traditional wheat-based ingredients with gluten-free alternatives, making it accessible to those with dietary restrictions.
Ingredients:
– 1 cup uncooked white rice (gluten-free)
– 1 cup pigeon peas, drained and rinsed
– 2 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for an additional minute.
4. Stir in the cooked pigeon peas and warm chicken broth.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is tender.
6. Fluff with a fork and garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Arroz con Gandules with Shrimp and Peas
This classic Puerto Rican dish is a flavorful combination of saffron-infused rice, succulent shrimp, and sweet peas. It’s a hearty meal that’s perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 cup frozen peas
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add shrimp; cook until pink, about 2-3 minutes per side.
4. Add peas, saffron mixture, salt, pepper, and cumin (if using); stir to combine.
5. Add rice and water; bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed.
Cooking Time: 25 minutes
Arroz con Gandules with Crispy Pork Belly
Arroz con Gandules is a classic Puerto Rican dish that combines the flavors of saffron-infused rice, sweet peas, and savory pork. By adding crispy pork belly, this recipe takes the traditional comfort food to new heights.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 can (14.5 oz) peas and carrots
– 1 pound pork belly, sliced into 1-inch pieces
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the saffron mixture, peas and carrots, salt, and pepper. Stir well.
4. Add the cooked rice to the skillet; stir-fry for 2-3 minutes or until combined with the vegetable mixture.
5. Meanwhile, pan-fry the pork belly pieces in a separate skillet until crispy and golden brown, about 5 minutes per side.
6. Combine the cooked pork belly with the arroz con gandules. Serve hot.
Cooking Time: 25-30 minutes
Arroz con Gandules with Corn and Tomatoes
This Puerto Rican-inspired dish adds a sweet and tangy twist to the traditional rice and peas. The addition of corn and tomatoes brings out the natural sweetness in the dish, making it a perfect side or main course for any meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen peas
– 1/2 cup frozen corn kernels
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– Salt and pepper to taste
– 1 teaspoon saffron threads, soaked in 1 tablespoon hot water
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic, rice, chicken broth, diced tomatoes, peas, corn kernels, saffron, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 25 minutes
Arroz con Gandules with Adobo Seasoning
Experience the bold flavors of Puerto Rico with this classic recipe, infused with the warm spices of adobo seasoning. This hearty rice dish is a staple at many Latin American tables.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 1 cup pigeon peas (gandules)
– 2 cloves garlic, minced
– 1 teaspoon adobo seasoning
– Salt to taste
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, gandules, and adobo seasoning; stir for 1 minute.
4. Add rice and water; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
6. Remove from heat; let rest for 5 minutes before serving.
Cooking Time: 30-40 minutes
Arroz con Gandules with Avocado and Lime
This recipe is a creative twist on the classic Arroz con Gandules, adding the creaminess of avocado and the brightness of lime. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup pigeon peas (gandules)
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook until softened.
2. Add rice and stir to coat with oil. Cook for 1-2 minutes.
3. Add chicken broth, pigeon peas, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
4. Stir in diced avocado and lime juice. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meal routine with these 18 flavorful Arroz con Gandules recipes! From classic Puerto Rican dishes to modern twists and vegan options, there’s something for every occasion. Try a slow cooker version for an easy weeknight dinner or a baked casserole for a special occasion. Add some heat with spicy chorizo or go green with coconut milk. Whether you’re a seafood lover or a meat-eater, these recipes are sure to satisfy your cravings. So go ahead, get cooking, and discover the perfect Arroz con Gandules recipe for you!