Arroz con Gandules (Vegan Puerto Rican Rice with Pigeon Peas)

Name: Arroz con Gandules (Vegan Puerto Rican Rice with Pigeon Peas)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 1 piece green bell pepper; 1 piece yellow onion; 3 clove garlic; 3 stalk scallions (green onions); 0.25 cup cilantro leaves; 2 tbsp recao (culantro); 2 cup long-grain white rice; 1 can gandules (pigeon peas); 1 cup coconut milk; 3 cup vegetable broth; 2 tbsp neutral oil; 1 tbsp annatto (achiote) seeds; 0.25 cup green olives; 2 tbsp capers; 1 piece bay leaf; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbsp tomato paste; 2 tbsp fresh cilantro

A classic Puerto Rican one-pot rice flavored with a bright sofrito, annatto oil, green olives and pigeon peas. Rich and fragrant, this vegan version uses coconut milk for body and is perfect for a family dinner or holiday table.

AI image

55 min

start to finish

20 min

hands on

Easy

difficulty

servings

6 servings

Ingredients

For the sofrito

1 piece green bell peppermedium, seeded and roughly chopped
1 piece yellow onionmedium, peeled and quartered
3 clove garlicpeeled
3 stalk scallions (green onions)white and green parts, roughly chopped
¼ cup cilantro leavespacked
2 tbsp recao (culantro)optional; chopped (substitute extra cilantro if unavailable)(optional)

Contains tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

390 kcal8g protein68g carbs13g fat

An estimate, not a lab analysis.

Method

Make the annatto oil: heat the neutral oil in a small saucepan over medium heat, add the annatto seeds and steep until the oil turns a deep orange (about 2–3 minutes). Remove from heat and strain the oil into a small bowl, discarding the seeds.
If you don't have annatto seeds, substitute 1 tsp smoked paprika and skip steeping; add it with the spices.
Make the sofrito: combine the green pepper, onion, garlic, scallions, cilantro and recao (if using) in a blender or food processor and pulse to a coarse, spoonable paste (do not purée into a liquid).
Heat a 4–5 quart heavy pot or Dutch oven over medium heat and add the strained annatto oil. Stir in the tomato paste and cook 30–60 seconds to deepen its flavor.
Add the sofrito to the pot and sauté, stirring frequently, until fragrant and reduced slightly, about 3–4 minutes.
Add the ground cumin, dried oregano, bay leaf, salt and pepper and cook, stirring, for 30–60 seconds to bloom the spices.
Stir in the drained gandules, sliced olives and capers and cook for 1 minute to combine flavors.
Add the rinsed rice to the pot and stir constantly for 2–3 minutes so each grain is coated with the sofrito and oil and gets lightly toasted.
Pour in the coconut milk and vegetable broth, stir once to combine, and bring the mixture to a steady boil over medium-high heat.
Once boiling, reduce heat to low, cover the pot snugly, and simmer without lifting the lid until the rice is tender and liquid is absorbed, about 20–25 minutes.
Avoid stirring while it simmers to get evenly cooked rice and prevent a gummy texture.
Remove the pot from the heat and let the rice rest, covered, for 10 minutes to steam and settle.
Uncover, discard the bay leaf, fluff the rice gently with a fork, stir in the chopped fresh cilantro, adjust salt if needed, and serve hot.

Worth knowing

Make the sofrito ahead and freeze in 1/2-cup portions — it keeps for several months and speeds weeknight cooking.
For a slightly richer flavor, use half coconut milk and half vegetable broth; for a lighter version use all broth.
If your rice ends up a bit dry, stir in 2–3 tablespoons hot broth or water and re-cover for 5 minutes before serving.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VeganGluten-freeDairy-freeVegetarianOne panMeal prep

More Puerto Rican cooking

An original Restaurant Pro recipe — our own composition in the idiom of Puerto Rican cooking, not any restaurant's recipe. Written to be vegan and gluten-free and dairy-free and vegetarian as listed.