Arroz Con Gandules Recipe

Prepare sofrito base

Heat 2 tablespoons oil in a medium heavy-bottomed pot (preferably a Dutch oven) over medium heat. Add the chopped onion and bell pepper and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in the recaito or store-bought sofrito, chopped cilantro, and tomato sauce. Cook 1–2 minutes to meld flavors.

Add the adobo seasoning, Sazón (if using), salt and black pepper. Stir to combine. If you like a smoother sofrito, briefly pulse the mixture in a blender before adding liquids (optional).

Add the drained gandules and 1/4 cup reserved gandules liquid (or additional broth) to the pot. Stir to coat the peas with the sofrito and heat through for 1–2 minutes.

Add the rice to the pot and stir thoroughly to coat each grain with the sofrito mixture. Toast the rice 1–2 minutes while stirring so it starts to pick up flavor.

Pour in 2 1/4 cups water and 1 cup broth (or a total of 3 1/4 cups liquid including the reserved gandules liquid). Add the bay leaf and give everything a gentle stir to distribute evenly. Taste the liquid and adjust salt if needed.

Bring to simmer

Increase heat to high and bring the liquid to a gentle boil. Once bubbling, reduce heat to low so the pot maintains a low simmer. Cover tightly with a lid.

Cook the rice

Let cook undisturbed for 18–22 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid frequently — steam is essential.

Steam and finish

Turn off the heat and let the rice rest, covered, for 5–10 minutes to finish steaming. Remove the bay leaf. Fluff the rice gently with a fork.

If desired, stir in 1 tablespoon olive oil or butter for shine and extra flavor. Taste and adjust seasoning.

Garnish with chopped fresh cilantro and serve with lime wedges on the side.