Vegan Arroz con Gandules

Arroz con gandules is a classic rice with pigeon peas recipe from Puerto Rico and is traditionally served during the holidays, family gatherings, and special events. 

What is arroz con gandules?

Arroz con gandules is a delicious and classic rice-based dish made in Latin American and Caribbean countries, and it’s no coincidence that it could also be called Puerto Rican rice – arroz con gandules is known as a Puerto Rican staple. Traditionally made with meat, this is an equally delicious vegan version.

This vegan arroz con gandules is made by cooking rice with pigeon peas (gandules in Spanish) and Puerto Rican sofrito, sazon, adobo, tomato paste, bay leaves, and other spices. Lemon juice, green olives, and cilantro are optional.

Arroz con gandules is often served as a side dish or a meal and can be served with tostones (fried plantains) or other veggie sides.

FAQs

Are canned pigeon peas or gandules cooked?

Yes, they typically are. However, I have encountered cans of beans that feel parboiled and not fully cooked – I always like to test their readiness as I cook. 

Can I Swap Tomato Paste for Tomato Sauce?

Yes, you can swap the tomato paste for tomato sauce.

Remember that the tomato sauce will increase the liquid in your recipe. You can account for the difference by reducing the amount of vegetable stock in your recipe. 

What type of rice should I use for this Puerto Rican Rice (Vegan arroz con gandules) recipe?

I made this recipe with organic jasmine rice, but you can use any rice available or medium grain rice. A longer grain will create a looser consistency. 

The shorter the grain, the starchier the rice – think sushi rolls.

Could you rinse the rice well with a fine mesh strainer?

A fine mesh strainer will make the rinsing and cleaning process much more manageable and quicker. 

Top Tips

How to prevent mushy rice

Here are a few tips I’ve learned after a few failed attempts.

• I find that a 1:1 ratio – for every cup of rice, add one cup of liquid – works. 
• Keep the heat medium to high (depending on your stovetop), and make sure it doesn’t burn the bottom of your pan. 
• Allow the liquid to evaporate before reducing and covering the pan. This will help ensure that the rice is not oversaturated.

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.

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-high 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.

Cilantro is optional.

Buen Provecho!