Arroz Con Gandules

by Nicole on November 18, 2012

Arroz Con Gandules

This may not be a “traditional” side dish for the holidays for many but in my partly Puerto Rican household it is a must! It is my favorite Latin rice dish of all.

If I had a “last meal” this would definitely have to be on the (rather long) list of things I would need to eat.

arroz con gondules

To me it is comfort food that brings back many memories. It is one of the dishes I would like to teach my lovies because cooking is a huge part of culture and I would like them to know and love all the cultures that make them who they are. It doesn’t matter if you are Puerto Rican or not I think you will greatly enjoy this dish.

Give it a try and it may become a new holiday tradition for you as well. :)

arroz con gondules

5.0 from 1 reviews

Arroz Con Gandules
 
Author:
Serves: 6

Ingredients
  • 2 cups long grain rice
  • 4 cups boiling water
  • 2 cubes Sofrito or 2-3 Tbs store brought Sofrito (please make your own:)
  • 2 packets of Sazon with Azafran
  • Salt to taste for water
  • 1 cup Spanish Olives
  • 1 can Gandules (Brown Pigeon Peas).*
  • Adobo (to taste to season while cooking)
  • 2 Tbs oil
  • Ham slice diced *optional (I did not use)*

Instructions
  1. Was and drain rice, set aside
  2. Heat oil in a large saucepan on medium heat
  3. Add sofrito and mix in
  4. Add sazon packets and mix in with oil and sofrito
  5. Add Gandules, rice and olives and mix well for a minute or so
  6. Put water to boil in a saucepan, add salt to taste
  7. When water boils add to rice mixture and combine
  8. Bring to a boil and to allow to boil over med high till water evaporates to where you can see rice through it (roughly 10 minutes)
  9. Lower heat and simmer covered until water is absorbed and rice is cooked through.

Notes
*You can easily use fresh Gandules by soaking them overnight
*If you are using ham just add when you add seasonings to mix in

 

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{ 11 comments… read them below or add one }

Crystal November 1, 2014 at 3:59 AM

Hey, I always wanted to make this! I was just wondering what brand of rice do you typically use to make this? I usually use Jasmine rice, but I just wanted to know you use.

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Anonymous November 2, 2014 at 11:53 AM

Goya medium grain

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Kelly May 17, 2014 at 8:48 PM

Hi Nicole. Just want to thank you for posting this recipe. It’s easy and tastes a lot like what I remember my great grandma making. I do have a question in regards to the gandules. I live in so cal and I can’t find the Goya gandules secos that I used to buy. I can only find gandules verdes. Where do you buy your gandules? I even checked the Goya website and couldn’t find them. Thanks so much, and you’re right, the sofrito from scratch makes it way better!! Best, Kelly L.

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Nicole June 9, 2014 at 11:57 PM

Hi Kelly!
Sorry I did not see your post right away. I am so glad you enjoyed the recipe. It is not always easy to find them in the can but I have found then in Shop Rite and you may have more luck finding them dried in the bag and then you can soak them overnight and use them. I saw Amazon sells them by the dozen in cans (GOYA). If you have any Latino markets near you that may prove a better find as well. I hope this helps. :)

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Kelly June 10, 2014 at 12:22 PM

I finally did find them on Amazon. Thanks. I found the GOYA brand but also another brand – Grace? Have you heard of that? The GOYA cans are a pack of 12 – but the cans are 29 oz instead of small 15 oz cans. I guess you could open them and freeze half? The cans of the Grace brand are 24 packs of 15 oz cans. I don’t know … I hesitate to buy the Grace brand because everyone always says GOYA and I’ve never heard of Grace. But this is just my musing. Sorry! Thanks for your help. And again, thanks for the recipe. I’ve already made it a couple of times.

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Jen September 14, 2013 at 8:55 AM

Do the beans go in with the rice and olives? I don’t see where it mentions it in the recipe.

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Nicole September 16, 2013 at 10:03 PM

Hi Jen

Thank you for alerting me to the oversight. Yes the beans would go in at the same point as the rice and olives. Enjoy! :)

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Melissa December 3, 2012 at 2:23 PM

Hey sweetness! I printed out your recipe as I think not only would I love it, but so would Eirianna and Nya!! Just a quick question. . . . if I buy sofrito, where would I find it? Do you have a favorite brand? Miss you!! XXOO

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Nicole December 4, 2012 at 9:49 PM

Hi there! First off I MISS you, we must remedy that! You can find “Sofrito” in the frozen Latin section where they have Goya products but I do encourage you to make your own (see recipe) for superior well everything but the store one will get you by. I hope you and the ladies enjoy it. XOXO

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Amy November 19, 2012 at 10:24 PM

I was introduced to this dish when I was in college, and a friend of mine cooked it for me. I thought I’d died and gone to heaven. Delicious goodness! After turkey and stuffing, I’m going to want something different for my taste buds. Thanks for reminding me of this simple yet amazing dish. Love!

Reply

Nicole November 19, 2012 at 11:43 PM

Hi Amy! You are so very welcome! Have a wonderful holiday! :)

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