10-Step Arroz Con Gondules Recipe: The Best Flavorful Puerto Rican Rice You’ll Ever Try
This long-form recipe guide shares everything you need to make the most authentic and delicious Arroz Con Gondules, including ingredients, instructions, variations, and FAQs
What Is Arroz Con Gondules?
Arroz Con Gondules is a beloved Puerto Rican rice dish made with long-grain rice, pigeon peas, and a deeply flavorful sofrito base. It’s the star of many celebrations, especially Christmas, because it brings families together around a pot bursting with color and aroma. If you’ve ever visited a Puerto Rican household during a holiday, you’ve probably smelled this dish before you even walked through the door. That’s the magic of Arroz Con Gondules, it’s comforting, festive, and timeless.
This dish also represents the island’s history, blending Spanish, African, and Taino influences into one pot. The gandules (pigeon peas) add an earthy richness, while especias like sazon, adobo, and sofrito elevate every bite with bold and vibrant flavor.
Why This Arroz Con Gondules Recipe Stands Out
What makes this recipe truly special is the balance of flavors. Instead of relying only on seasoning packets, this method enhances the dish with aromatics, natural herbs, and traditional techniques. Sofrito, the heart of the recipe, introduces a mix of peppers, onions, garlic, cilantro, and culantro, creating unmistakable Puerto Rican depth.
This recipe also gives you the flexibility to prepare it with or without meat, and it includes expert guidance to help your rice come out fluffy, never mushy.
Ingredients Needed for the Best Arroz Con Gondules
Here’s everything you’ll need:
Base Ingredients
2 cups long-grain rice
1 can (15 oz) pigeon peas (gandules), drained
3 tablespoons sofrito
1 packet sazon with culantro and achiote
1 tablespoon tomato sauce
3–4 tablespoons oil
½ teaspoon adobo
½ teaspoon dried oregano
1 chicken bouillon cube (optional)
3 cups water
½ cup diced smoked ham or bacon (optional)
Salt and pepper to taste
Ingredient Substitutions
Ingredient Substitute Rice Jasmine rice or parboiled rice Gandules Green peas (not traditional but works) Sazón Smoked paprika + cumin Bouillon Vegetable broth
Recommended Brands
Goya gandules
Goya Sazón
Rico or Canilla long-grain rice
Step-by-Step Instructions for Arroz Con Gondules
1. Build the Flavor Base
Heat oil in a heavy pot (like a caldero). Add sofrito, ham (if using), tomato sauce, oregano, and sazon. Sauté for 3–4 minutes until fragrant.
2. Add the Gandules
Stir in the pigeon peas and let them absorb the flavor for 1–2 minutes.
3. Add Rice and Seasonings
Mix in the rice and stir until every grain is lightly coated with the seasoned oil.
4. Pour in Water
Add 3 cups of water. Taste the liquid — this is your only chance to adjust flavor before the rice cooks.
5. Cook Until Water Evaporates
Bring to a boil, then cook uncovered until the water is nearly gone.
6. Steam the Rice
Reduce the heat to low, cover, and cook for 25–30 minutes. Don’t stir!
7. Fluff and Serve
Use a fork to fluff the rice and release steam.
Cooking Tips for Perfect Arroz Con Gondules Every Time
Always rinse your rice to prevent gumminess.
Use a caldero or heavy pot for even heat distribution.
Avoid lifting the lid often — steam is crucial.
If the rice browns at the bottom, that’s even better! Puerto Ricans call it pegao, and it’s delicious.
Common Mistakes to Avoid
Adding too much water
Stirring while cooking
Using short-grain rice
Flavor Variations and Add-Ins
Spicy Version: Add crushed red pepper or spicy sofrito
Holiday Version: Add diced pork shoulder
Coconut Version: Replace 1 cup water with coconut milk
Vegan Version: Skip meat and use vegetable broth
What to Serve with Arroz Con Gondules
Pernil (slow-roasted pork)
Pollo guisado
Sweet plantains
Avocado slices
Tostones
How to Store and Reheat Arroz Con Gondules
Refrigerate: Up to 4 days
Freeze: Up to 2 months
Reheat: Microwave with a damp paper towel or steam in a pot