Vegan Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)
Arroz con gandules is a Puerto Rican classic. It’s one of those dishes that always reminds me of family meals and special celebrations. The rice is cooked with pigeon peas, sofrito, sazon, adobo, and other seasonings, giving it so much depth.
It’s traditionally made with meat, but this version keeps it vegan while still keeping all the flavor that makes arroz con gandules so good.
Why You’ll Love This Recipe
- A Puerto Rican staple – This rice is always part of big family meals, especially during the holidays.
- Vegan version of the classic – The original is made with pork and chicken stock, but this one keeps all the seasoning and depth without the meat.
- Simple and made in one pot – No complicated steps, just let everything cook down, and it comes out just right.
What is Arroz con Gandules?
Arroz con gandules reminds me of walking into my cousin’s house and immediately smelling the rice simmering on the stove. The pot was always full, and no one ever skipped it. They’d never make a vegetarian option of it, but I wanted to try making one because the authentic Puerto Rican version is made with rendered pork and chicken stock. I wanted a version without meat that still had all the flavors I grew up with.
The rice is seasoned with Puerto Rican recaito, sazon, adobo, and tomato paste, giving it that signature color and depth. Bay leaves and pigeon peas (gandules) cook together with the rice, soaking up all the seasoning. Some people like to add green olives (or manzanilla olives), lemon juice, or cilantro, and I do too, depending on what I have on hand.
I love serving it with tostones (fried plantains) or whatever veggie sides I’m making that day. Whether as a side or on its own, it’s always a go-to in my kitchen.
Equipment You’ll Need
- Large pot with a lid
- Fine mesh strainer
- Wooden spoon or spatula
Key Ingredients
The base of arroz con gandules starts with Puerto Rican sofrito, a mix of onions, peppers, garlic, and herbs that gives the rice its depth. Gandules (pigeon peas) cook along with the rice, soaking up all the seasoning.
Sazon, adobo, and tomato paste bring everything together. Some people like to add green olives, lemon juice, or cilantro, and I do too, depending on what I have on hand.
Tips For The Best Rice
- Use a 1:1 ratio – For every cup of rice, add one cup of liquid to keep the texture just right.
- Let the liquid evaporate first – Before lowering the heat and covering the pot, let most of the water cook off.
- Watch the heat – To make sure it doesn't burn.
Instructions
Step 1: Prep: Rinse the rice using a fine mesh strainer and set it to the side.
Step 2: Set to medium-high heat, add the coconut oil and sofrito, and cook for roughly 2-3 minutes to caramelize lightly.
Add all the spices and tomato paste and stir for 4 minutes and reduce to medium heat.
Step 3: Add the canned gandules with the liquid and cook for 8-10 minutes. Continue to stir and make sure the gandules are al dente.
Step 4: Mix in the rice and stir until the rice is well mixed and coated. Then add the broth and lemon juice, and continue cooking at medium heat until the water evaporates.
Then reduce to low heat and place the lid on for 25 minutes.
Step 5: After cooking for 25 minutes, keep the lid on, remove from the heat, and let sit for 15-20 minutes.
Top with freshly chopped cilantro.
FAQs
Are canned pigeon peas (gandules) already cooked?
Most of the time, yes. But I’ve opened cans where they feel undercooked. I always taste them as I cook to make sure they’re the right texture.
Can I use tomato sauce instead of tomato paste?
Yes, but tomato sauce has more liquid than tomato paste. If you use it, reduce the vegetable broth slightly so the rice doesn’t come out too wet.
What kind of rice should I use for arroz con gandules?
I like using organic jasmine rice, but medium-grain rice works too. If you use long-grain rice, the grains stay separate. Shorter grains are starchier, so the rice will stick together more, like sushi rice.
Should I rinse the rice?
Yes! Rinsing removes extra starch so the rice doesn’t clump. I always use a fine mesh strainer to make it easier.
Tip: How To Prevent Mushy Rice
Use a 1:1 ratio – For every cup of rice, add one cup of liquid. This keeps the rice from getting too soft.
Let the liquid cook off first – Before covering the pot, wait until most of the liquid has evaporated. This helps the rice absorb just the right amount without getting too wet.
How To Serve It
Arroz con gandules can be a meal on its own or served as a side. I love pairing it with tostones (fried plantains) or whatever veggie sides I’m making that day. It’s always part of a big Puerto Rican meal.
Leave A Comment
I love reading your comments, and I try to get to all of them! Have you made arroz con gandules before? Let me know how you like to serve it!
Vegan Arroz con Gandules
Ingredients
Equipment
Method
- Rinse the rice – Use a fine mesh strainer and rinse the rice at least three times. The water won’t run completely clear, but this helps remove excess starch. Set aside.
- Sauté the sofrito – Heat a cast iron Dutch oven over medium-high heat. Add the coconut oil and sofrito, cooking for 2–3 minutes until slightly caramelized. Stir in the spices and tomato paste and cook for 4 minutes.
- Cook the gandules – Add the canned gandules with the liquid and green olives (optional). Reduce the heat to medium and cook for 8–10 minutes, stirring occasionally. The gandules should absorb the sofrito mixture and stay slightly firm since they will continue cooking.
- Add the rice & broth – Stir in the rice until fully coated. Pour in the broth and lemon juice (optional) and cook on medium-high heat until the liquid evaporates. Lower the heat to very low, cover, and let cook for 25 minutes.Tip: Every stovetop is different. Use the burner with the lowest heat setting to prevent burning.
- Let it rest – After 25 minutes, turn off the heat but keep the lid on. Let the rice sit for 15–20 minutes before uncovering.
- Finish & serve – Mix in chopped cilantro (optional) before serving.
Amazing, I was looking for a vegan recipe! This turned out great.
Perfect! So happy to hear.
I had been looking for a good vegan recipe & was surprised to see lemon in this recipe but it turned out yummy & easy to make.
It makes my heart happy to read.
I was specifically looking for Puerto Rican Vegan Rice & Beans bc I’m a pescatarian. Came out delicious. Full of flavor! Thanks so much for sharing this!
So glad you found what you were looking for! Really happy you liked this vegan take on arroz con gandules—thanks for giving it a try!