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Meat, Americas

Arroz con gandules with pork

Arroz con gandules with pork is a Puerto Rican one-pot rice dish made with pork, pigeon peas, sofrito and olives. It serves 4, takes 65 minutes, is rated easy, and costs €2.90 per serving. The key to success is a well blended sofrito and never stirring the rice once it starts cooking.

Puerto Rico's festive dish, golden rice simmered in one pot with pigeon peas, pork, sofrito and olives. Everything in a single pan.

Arroz con gandules with pork
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.90
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This rice stands on its own, no side dish required, which makes it a smart pick for a weeknight or a relaxed Sunday with guests. Diced pork adds bite, pigeon peas bring a creamy texture, and green olives give each bite a salty edge. Paprika and turmeric give the rice its signature golden color without any heat.

It is a generous dish that works just as well for kids as for company, especially once you mention the pegao, the lightly crisp layer of rice at the bottom that everyone fights over. One pot is all you need, which frees up time during cooking to set the table or toss a quick salad.

The ingredients

4 people

Butcher

  • Pork shoulder 500 g

Pantry

  • Riceoften in the pantry 350 g
  • Pigeon peas or canned white beansoften in the pantry 400 g
  • Crushed tomatoesoften in the pantry 200 g
  • Green olives 50 g
  • Paprikaoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Oreganooften in the pantry 1 tsp
  • Chicken brothoften in the pantry 50 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Green bell pepper 1
  • Onion 1
  • Garlic 4 cloves
  • Fresh cilantro 0.5 bunch

The step by step recipe

  1. Roughly blend the bell pepper, onion, garlic and cilantro to make the sofrito.

    Don't puree it completely, keep a bit of texture.

  2. Cut the pork into small cubes and brown it in an oiled pot with the paprika, turmeric, oregano, salt and pepper. 12 min

    Let it color well, the browned meat is what flavors the rice.

  3. Add the sofrito and tomatoes, and cook until the liquid has evaporated. 8 min

    The sauce should turn thick and dark.

  4. Add the raw rice, drained pigeon peas, olives and hot broth. Stir once, then cover.

    The liquid should sit about two finger widths above the rice.

  5. Cook over very low heat without stirring. 25 min

    Turn off the heat, let it rest five minutes, then fluff with a fork.

  6. Serve the rice straight from the pot at the table.

    If the bottom has formed a crust, that's the pegao, the part foodies fight over.

Our tips to get it right

  • Drain the pigeon peas or white beans thoroughly before adding them, otherwise the rice turns out too wet.
  • Use a heavy bottomed pot that spreads heat evenly, the pegao forms more consistently than in a thin pan.
  • Never lift the lid during the 25 minute cooking time, the trapped steam is what cooks the rice evenly.

The variations

  • Swap the pork shoulder for diced chicken, the cooking time for the meat stays the same.
  • For a vegetarian version, skip the pork and chicken broth, double the pigeon peas and use vegetable broth instead.
  • For kids, leave out the olives and cut the paprika in half, the rice keeps its color with no bite at all.

What to serve it with

  • An avocado and tomato salad
  • Fried plantains
  • A cold limeade

Storage

The rice keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months in individual portions. Reheat in a skillet with a splash of water to bring back the moisture, or a few minutes in the microwave covered.

Questions about this dish

Can I use a different legume instead of pigeon peas?

Yes, canned white beans work well and are listed as an alternative in the recipe. Chickpeas also give a good result, with a slightly firmer texture.

Can I make the sofrito ahead of time?

Yes, it is actually recommended. Make a big batch of sofrito and freeze it in small portions, you will save time on this recipe and on other stewed dishes too.

Why does my rice stay too wet at the bottom of the pot?

This usually happens when the heat was too high at the start or the lid was lifted during cooking. Always let the rice rest off the heat for five minutes before fluffing it with a fork.

What is pegao, and should I scrape it off?

Pegao is the thin golden crust of rice that forms at the bottom of the pot by the end of cooking. It is a prized part of the dish, meant to be scraped up and shared rather than thrown away.

How long does it take to make an arroz con gandules with pork?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an arroz con gandules with pork?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an arroz con gandules with pork cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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