Arroz con Gandules is Puerto Rico’s national dish and a symbol of the island’s rich culture, community, and pride. This savory dish is made with rice, pigeon peas, and tasty seasonings. It is a staple of Puerto Rican cuisine and is often shared during holidays and family gatherings. 

Arroz con Gandules is known for its mouthwatering aroma and rich flavor. It has become a beloved dish worldwide, helping Puerto Rican communities stay connected to their roots. 

Let’s explore the history and cultural meaning of Arroz con Gandules! We’ll also look at its main ingredients and share an easy step-by-step guide for making this traditional Puerto Rican dish at home. 

The History of Puerto Rican Arroz con Gandules

The history of Arroz con Gandules reflects Puerto Rico's diverse cultural heritage. This dish combines elements from Indigenous Taíno, Spanish, and African culinary traditions. Each culture brought its own ingredients and cooking methods that helped shape Puerto Rican food. 

Spanish colonizers introduced rice to Puerto Rico in the 16th century, making it a mainstay in local diets. African influences arrived through enslaved people who brought gandules (pigeon peas) to the island. These small, nutty-flavored peas became an important part of Puerto Rican cooking, enhancing both the flavor and nutrition of traditional dishes. 

Over time, Puerto Ricans adapted these new ingredients with native herbs and spices. This gave birth to the distinct flavor profile that defines Arroz con Gandules today. 

What Are Gandules?

Gandules, or pigeon peas, are vital in many Puerto Rican dishes. Arroz con Gandules is one of the most popular dishes that uses them. These small, green legumes have a slightly nutty flavor and a firm texture that add depth to any dish. 

Gandules originally come from Africa. They made their way to the Caribbean, where they became a key ingredient in Puerto Rican cooking. 

Not only do they add a unique taste, but gandules are also packed with nutrients. They are rich in protein, fiber, and essential vitamins, making them a heart-healthy meal addition. 

Gandules are a great plant-based protein source, perfect for meat and vegetarian dishes. For Puerto Ricans, gandules are more than just an ingredient. They are a versatile and healthy food that plays a big role in the rich flavors of Puerto Rican cuisine. 


Fun fact: Pigeon peas are drought-resistant and grow well in Puerto Rico’s warm, tropical climate, which helps explain their prominence in Puerto Rican cooking.


Key Ingredients in Puerto Rican Arroz con Gandules

Rice: Rice is a staple in Puerto Rican cooking. It absorbs all the seasonings and flavors in Arroz con Gandules.

Gandules (Pigeon Peas): Gandules add a nutty taste and satisfying texture that balance the seasoned rice. 

Puerto Rican Sofrito: This aromatic base is made with garlic, onions, and aji dulce (sweet peppers). Fresh herbs like culantro and cilantro are also added for extra flavor. You can make sofrito at home or try our Dry Sofrito Seasoning, a super convenient option. 

Aceite de Achiote (Annatto Oil):

Achiote seeds simmered in oil create a beautiful red-orange hue that gives Arroz con Gandules its signature color. Annatto oil also brings a mild, earthy taste to the dish. Check our guide on how to make Aceite de Achiote (Annatto Oil) in one of our blog posts here. 

Seasonings: Puerto Rican seasonings like adobo, sazón, or all-purpose seasoning bring out the flavors of the rice, peas, and sofrito. Browse our selection of authentic seasonings here to find the perfect one for your Arroz con Gandules. 

Fun Facts About Arroz con Gandules

  • Traditional during Navidades (Christmas Classic): Arroz con Gandules is a must-have at Christmas celebrations in Puerto Rico. It is often served alongside lechón asado (roast pork) and pasteles (similar to tamales made with green bananas and wrapped in plantain leaves). For many, it wouldn’t be a holiday without this delicious dish on the table. Find the full recipe for Puerto Rican pasteles here. 
  • Versatile Dish: Arroz con Gandules is a perfect dish for any occasion. While it’s especially popular at Christmas, it’s just as fitting for birthdays, Sunday dinners, or any family gathering. 
  • Family Bonding: Making this dish is often a team effort, with everyone pitching in. From prepping the sofrito to stirring the pot, it’s a shared experience. It’s a time for families to share stories, create memories, and stay connected to Puerto Rican traditions. 

How to Make Puerto Rican Arroz con Gandules

Here’s a recipe to bring the Puerto Rican flavors right to your kitchen, with an added twist. With this recipe you can create a delicious pot of Arroz con Gandules, or give it a twist by adding green bananas. Green bananas are the main ingredient in Puerto Rican pasteles. By adding a green banana mixture to your pot of Arroz con Gandules, you will bring this dish to the next level. We call this, Arroz con Gandules Apastelado.

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Recipe

Arroz con Gandules (Apastelado)

Ingredients

  • 2 tbsp aceite de achiote oil
  • 2 tbsp Sofrito *if using Healthy Rican, see below
  • ½ cup diced onions
  • ½ cup diced peppers
  • ¼ cup diced ham optional
  • 1 tbsp garlic paste
  • 1 tbsp bouillon chicken or vegetable
  • 1 tsp tomato paste
  • 1 tbsp Healthy Rican Sazón
  • 1 tsp Healthy Rican Adobo
  • 3 cups water or broth
  • 5-6 spanish olives optional
  • 15 oz gandules pigeon peas
  • 3 cups jasmine or white rice rinsed
  • 3 green bananas optional
  • 1 banana or plantain leaf optional

Instructions

  • In a large pot or caldero, add oil, sofrito, onions, peppers, ham if using, garlic, bouillon and tomato paste and stir fry on high heat for a minute.
  • Add the seasonings and half of the water or broth and olives if using. Bring to a quick boil and add the gandules and rice. Top with remaining water or broth until the broth is ¼ inch above the rice. Try the broth to make sure the flavor is to your liking. Add any salt or seasonings to taste and stir well.
  • For extra flavor that will make your dish taste like Puerto Rican pasteles, follow this extra step. While you wait for the broth to come to a boil, peel and grate the green bananas using the fine shred/zest side of the food grater. You can also use a food processor or blender.
  • Once the broth evaporates, reduce the heat to low, add the green banana mixture on top and spread around, cover with a banana leaf if you have it, cover with a lid and allow to cook for approximately 20-25 minutes. Do not uncover for at least 20 minutes. The rice should be fluffy and completely cooked through.
  • Turn the rice from the bottom up while incorporating the green bananas. Cover and let it rest for 5 minutes.

Equipment & Notes

  • Food Grater for optional green bananas

*Note: If using our Dry Sofrito Seasoning, mix 2 tbsp with 3 tbsp of water. Mix and allow to hydrate for 1-2 minutes.

Bring the flavor home

Explore our full collection of Healthy Rican seasonings, including staples like Adobo, Sazón, and Sofrito Seco. Whether you saw them in the recipe or want to try something new, these blends are made with all-natural ingredients and puro sabor.

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Mayra Luz Colón, Healthy Rican Cookbook

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The Healthy Rican Cookbook

The Healthy Rican Cookbook is a guide to making traditional Puerto Rican dishes in a healthier way. But it’s more than just recipes—it’s also a resource for choosing wholesome ingredients and cooking with intention.

Using a holistic nutrition approach, Mayra shares tips on how to select nourishing foods and combine them in ways that support better digestion and overall wellness.

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