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Puerto Rican Rice and Beans (Arroz con Gandules)
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Puerto Rican rice and beans with chicken broth, pigeon peas, sofrito, and seasonings for maximum flavor.
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 cup sofrito
  • 2 cloves garlic, chopped
  • 1 (1.41 ounce) package sazon seasoning with achiote
  • 0.5 tablespoon adobo seasoning
  • 2 cups medium-grain white rice
  • 2 cups chicken broth
  • 1.5 cups water
  • 1 (15 ounce) can gandules (pigeon peas), drained and rinsed
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • In a medium-sized caldero or nonstick pan, warm up olive oil over medium heat. Add sofrito, garlic, sazon, and adobo, and cook for 4 minutes, being careful not to burn the garlic. Mix in rice until well coated, then pour in chicken broth and water.
  • Once the mixture reaches a boil, let it simmer over medium-high heat until the liquid is all absorbed and the rice is fluffy with tiny holes, which should take about 20 to 25 minutes. Lower the heat and delicately fold in the peas and cilantro from bottom to top just a couple of times. Cover the pot and allow it to rest for 10 minutes.
  • Allow the rice to rest, uncovered, off the heat, for an additional 10 minutes.

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