Arroz con Gandules

Published: July 12, 2019 • Modified: November 3, 2022 • by Author: Analida • Word count:1771 words. • About 9 minutes to read this article. • This post may contain affiliate links.

Jump to Recipe Jump to Video Print Recipe

Arroz con Gandules is a Puerto Rican rice favorite and staple. You’ll frequently see it at special events such as holidays, baby showers, weddings, and more. Fun historical fact: Puerto Ricans brought this dish to Hawaii in 1900 as they went to work on sugar plantations. It's also popular in other Latin American countries. As an added plus, arroz con gandules goes amazingly well with pernil and bistec encebollado. This recipe is awesome because you can make it in bulk and eat it throughout the week, or you may freeze it and save it for later.

Arroz con gandules or rice with pigeon peas.

Jump to:

What are gandules or pigeon peas?
Gandules History
What kind of rice do I use for this recipe?
Seasonings for arroz con gandules.
Step by step photos:
Frequently Asked Questions:
More delicious Latin American dishes to try
Arroz con Gandules

What are gandules or pigeon peas?

Gandules doesn't have a direct translation in English, but in the supermarket, you will see them in a can labeled "pigeon peas."

In researching the origins of ancient staple food, I was amazed at the many uses. Here are just a few:

1. They can be dried and ground into flour. The flour is used to make roti-like breads.

2. The hedge grows to be about 5'0" .

3. When pruned the nodules release nitrogen which is good for other plants nearby.

4. They are high in potassium and are a good source of protein.

In Panama, where I grew up, the favorite way to eat arroz con gandules (guandu) is mixed in with a coconut rice. Puerto Ricans make it a totally different way and I like their way better than the version I grew up with. Not that I don't like coconut rice, I love it.

Because it is next to impossible to purchase fresh gandules where I live, I often seek out a couple of different brands: Goya and El Jibarito. You’ll find them in a can. The quality of both products is consistently good and I have links in the recipe to order on Amazon. If you are making a small batch of rice, you only need to use ½ the can and you can freeze the rest in a container for later use. Make sure you freeze them in a little water so they don't get freezer burnt.

Gandules History

Gandules originated in the Indian subcontinent around 3,500 years ago. They’re also a popular source of protein in India, served over rice or roti. Gandules then made their way to Latin America, where we know and love to eat them today. Most people outside of the Caribbean and West Indies aren’t familiar with pigeon peas, but that’s why we’re making arroz con gandules today!

Gandules or Guandu depending on where you are from, are a small roundish bean that grows in a perennial bush. There are three different types of gandules (aka guandu): black, green and striped. Depending on where you’re from, they might take a different name. In Panama, we call them guandu. In the United States, they’re known as pigeon peas. If you can’t find them in your grocery store, no worries. Feel free to swap them with some pinto beans or red beans.

What kind of rice do I use for this recipe?

I like to use medium grain white rice and be sure you rinse the rice. The rice will contain a lot of starch that will make the finished dish sticky. To properly rinse the rice, place it in a large bowl and fill it with water. Carefully pour off the water and you will see the starch flowing out. Repeat until the water runs mostly clear. Pour off all the water before adding it to the recipe.

Seasonings for arroz con gandules.

Puerto Ricans like to use sazón, bacon and chicken stock to flavor this dish. If it has bacon, how can it not be good, right? Make sure you're using pork belly or uncured thick bacon. Now here is where the flavor comes in. You'll sauté the bacon and onions together with the gandules releasing all those rich, savory aromatics.

The next important component is the sazón. You can purchase sazon at the store or try making your own. Some store bought sazón contains MSG. I like the store bought versions but some people are sensitive to MSG and try to avoid it. It is very easy to make your own sazón with no MSG and I have included the ingredients and instructions on how to make your own in the recipe notes below. Sazón seasonings are typically a blend of cumin, cilantro, ground annatto (achiote), and ground pepper.

A photo of arroz con gandules in a ceramic striped bowl.

In Puerto Rico and much of Latin America, the method for cooking rice is in a large aluminum pot with a lid called a caldero. This word translates literally to cauldron. It is similar to porcelain coated cast iron-style metal pots that will evenly distribute steam for nice, fluffy rice. It also does a great job making the crispy rice that people so enjoy. Do you need a caldero to make this recipe? You don't. I use a Dutch oven and it works fantastically. If you don’t have a Dutch oven, feel free to simply use a regular saucepan with a lid. I like to keep my recipes accessible!

Step by step photos:

A photo of cooking onion and bacon to make arroz con gandues and adding the pigeon peas.

Step 1: In a large dutch oven or pot with lid saute the onions and bacon in olive oil for about 5 minutes or until soft. (I like to use my 5.5 quart Le Creuset Dutch oven for this.)
Step 2: Drain and rinse the gandules and then add to the pot. Stir them into the onions and bacon for about 3 minutes.

A photo showing adding the sazón and broth to the arroz con gandules.

Step 3: Add the sazón and recaito.
Step 4: Then add the broth and water.

A photo showing adding the rice to the pot to make arroz con gandules.

Step 5: Add the rice then turn up the heat to high and bring to a boil. Once it boils, turn down the heat to medium and cover. Cook for 20-25 minutes covered.
Step 6: Remove the cover and stir to fluff up the rice and serve.

Note: To make this recipe vegetarian/vegan, simply omit the bacon and chicken stock. Opt for a home-made vegetable stock instead made with some mushrooms to bring out some umami and savory, meat-like flavor.

Frequently Asked Questions:

How do I make the sazón seasoning with no MSG?

Combine 1 Tbsp of Kosher salt, turmeric, white pepper, ground coriander, ground annato, garlic powder and oregano. Mix well and store in a sealed jar in a dark place. Use the same amount as you would in other recipes that call for sazón.

How long can I store this in the refrigerator?

Once it has completely cooled you can store this in the refrigerator for up to 3 days. Reheat in the microwave on medium power until hot but stop and stir every 30 seconds to fluff it up.

Can I freeze the arroz con gandules?

Yes, once it has completely cooled you can pack into zip top freezer bags packed flat to save space and expel all the air. This will keep for a month in the freezer. Thaw it completely and microwave is as described above.

If I make half the recipe can I store the left over gandules?

Yes, you can freeze the gandules in water for up to 6 months in an airtight container in the freezer. Thaw, drain, rinse and use them in the dish.

More delicious Latin American dishes to try

If you love Latin food then you have to try some of my all time favorite dishes or bookmark them for later. Here are some of the most popular Latin American ethnic dishes, their history and ingredients to make at home.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the cilantro based ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style or Cuban Black Beans: If you have never tried these you are missing out and they are so easy!
Tilapia Ceviche: A citrus cured fish or shrimp appetizer with some kick.

If you try any of these recipes leave me a comment. I would love to hear from you!

Looking for more recipes?
Sign up for my free recipe newsletter to get new recipes in your inbox each week! You can also find me sharing more inspiration in Pinterest and Facebook.