Go Back
Molded rice and beans with fried plantains on a white plate, garnished with parsley

Rice and Beans Recipe Puerto Rican (Arroz con Gandules)

Long-grain rice cooked in one pot with pigeon peas, sofrito, tomato sauce, olives and capers, seasoned with sazón and annatto for Puerto Rico's classic golden side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Cuisine: Puerto Rican
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • ½ cup sofrito
  • 2 tablespoons tomato sauce
  • 1 packet sazón with annatto
  • 1 can (15 oz) pigeon peas (gandules) drained and rinsed
  • ½ cup pimento-stuffed green olives halved
  • 1 tablespoon capers drained
  • 2 cups long-grain white rice rinsed
  • 2½ cups water or chicken broth
  • 1 teaspoon adobo seasoning
  • 1 bay leaf
  • Optional: roasted red pepper strips or chopped cilantro to garnish

Method
 

  1. Heat the olive oil in a heavy pot or caldero over medium heat. Cook the sofrito for 2 to 3 minutes until fragrant.
  2. Stir in the tomato sauce and sazón; cook 1 minute more.
  3. Add the pigeon peas, olives and capers; stir to coat.
  4. Add the rice, water or broth, adobo and bay leaf. Stir once and bring to a boil.
  5. Reduce the heat to low, cover tightly and steam for 25 minutes without lifting the lid.
  6. Remove from the heat and rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.
  7. For pegao, return the uncovered pot to medium-low heat for 2 to 3 minutes until the bottom crisps, then scrape up the golden crust and serve.

Notes

  • Rinse the rice before cooking so the grains stay separate and fluffy.
  • Do not stir the rice while it steams — that is what makes it sticky.
  • Swap water for chicken broth for a richer pot, or use vegetable broth for a vegetarian version.
  • Leftovers: refrigerate up to 4 days or freeze up to 3 months; reheat in a skillet with a splash of water.