Skip to main content
Recipes

Arroz con Gandules (Rice With Pigeon Peas)

By Rick Martinez

3.7

(4)

Image may contain Dish Food Meal Plant Platter Produce and Vegetable
Photo by Laura Murray, food styling by Yekaterina Boystova

Pernil without arroz con gandules is like turkey without stuffing—the arroz completes any holiday meal in the Greater Antilles (especially Puerto Rico, Cuba, and the Dominican Republic). This Puerto Rican version uses many of the same ingredients from our pernil, with the addition of smoked ham hock. If you have more time, keep the ham hock simmering for another hour or longer for even more flavor and super-tender meat. We call for canned gandules because they’re easier to find, but if you can find frozen, use those; they will have better flavor and texture. Simply let them thaw before proceeding.

Recipe information

  • Yield

    6–8 servings

Ingredients

Sofrito

2

ripe plum tomatoes, cored, coarsely chopped (about 1½ cups)

1

medium onion, coarsely chopped (about 1 cup)

2

Cubanelle peppers, seeds removed, coarsely chopped (about 1 cup), or 1 medium green bell pepper, ribs and seeds removed, coarsely chopped

1

medium red bell pepper, ribs and seeds removed, coarsely chopped (about 1 cup)

1

large bunch cilantro, coarsely chopped (about 1 cup)

1

head of garlic, cloves separated, peeled

Rice and Assembly

1

smoked ham hock

3

cups homemade chicken stock or low-sodium chicken broth

¼

cup extra-virgin olive oil

2

1.4-oz. packets Sazón con Culantro y Achiote (such as Goya)

4

tsp. Diamond Crystal or 2 tsp. Morton kosher salt

1

tsp. freshly ground black pepper

2

cups medium-grain white rice, rinsed, drained

¼

cup coarsely chopped jarred alcaparrado (olives, pimientos, and capers), drained

1

15-oz. can pigeon peas, rinsed, drained

Cilantro leaves with tender stems (for serving)

Need to make a substitution?

Preparation

  1. Sofrito

    Step 1

    Purée tomatoes, onion, Cubanelle peppers, bell pepper, cilantro, and garlic in a food processor until smooth. Scoop out ½ cup sofrito and set aside. Reserve remaining sofrito for another use (you can use it for the pernil).

    Step 2

    Do Ahead: Sofrito can be made 3 days ahead. Transfer to an airtight container, cover, and chill, or freeze up to 3 months.

  2. Rice and Assembly

    Step 3

    Bring ham hock and stock to a simmer in a medium saucepan over medium-low heat, cover, and cook until ham hock is tender, at least 1 hour or up to 2.

    Step 4

    Heat oil in a large saucepan over medium-high. Cook reserved 1 cup sofrito, stirring occasionally, until beginning to brown and most of the liquid is evaporated, 5–8 minutes. Add Sazón, salt, and pepper and cook, stirring, until fragrant, about 1 minute. Add rice and olives, pimientos, and capers and cook, stirring often, until some grains are translucent, about 3 minutes. Add ham hock and stock (you should have 3 cups; if not, add water or more stock to get you there). Scatter pigeon peas over. Bring to a boil, then reduce heat to medium-low. Cover saucepan and simmer until rice is tender and liquid is absorbed, 20–30 minutes.

    Step 5

    Remove pan from heat, transfer ham hock to a plate, and fluff rice with a fork. Cover pan and let sit 15 minutes. Shred meat from ham hock, cover loosely, and let sit until ready to serve.

    Step 6

    Transfer rice to a platter. Top with reserved ham hock and cilantro.

    Image may contain Plant Food Lentil Bean Vegetable and Produce

    The arroz with cooked ham hock, before it's shredded and plated.

    Photo by Laura Murray, food styling by Yekaterina Boystova
Explore Bon AppétitPuerto RicanCaribbeanRiceRice & GrainsPigeon PeaBeanVegetableSideDairy-FreeGluten-FreeNut-FreeDinner