Classic Puerto Rican Rice and Beans Dish (Arroz con Gandules)

Ingredients

• 1 tablespoon olive oil
• ½ cup sofrito
• 2 cloves garlic, chopped
• 1 (1.41 ounce) package sazon seasoning with achiote
• ½ tablespoon adobo seasoning
• 2 cups medium-grain white rice
• 2 cups chicken broth
• 1 ½ cups water
• 1 (15 ounce) can gandules (pigeon peas), drained and rinsed
• 2 tablespoons chopped fresh cilantro

Step 1

Warm some olive oil in a medium-sized pot or nonstick pan over medium heat. Add the sofrito, garlic, sazon, and adobo, and cook everything together for about 4 minutes. Keep an eye on it so the garlic doesn’t burn. Next, stir in the rice, making sure each grain is coated with the flavorful mixture. Pour in the chicken broth and water, give it a quick stir, and bring it all to a boil.

Step 2

Once boiling, turn the heat to medium-high and let it cook until the liquid is mostly absorbed and you start to see little holes forming in the rice—this should take around 20 to 25 minutes. Then, lower the heat to low and gently fold in the peas and cilantro, being careful not to stir too much—just once or twice from the bottom up will do. Cover the pot and let it sit for 10 minutes.

Step 3

Finally, turn off the heat and let the rice rest, uncovered, for another 10 minutes before serving. This helps the flavors settle and the rice finish cooking perfectly.