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A plate of rice and beans

Puerto Rican Rice & Beans with Sofrito (Arroz con Gandules)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Puerto Rican, Rice and Beans, Rice
  • Method: Stovetop
  • Cuisine: Puerto Rican
  • Diet: Vegan

Description

This family recipe for Puerto Rican-style rice and beans (famously known as Arroz con Gandules) is full of authentic flavors, and easy to make. Made on the stovetop in one pot, it’s ready within 30 minutes! Perfect for serving with chicken, pork, or as a stand-alone meal.


Ingredients

Units Scale
  • 1 tbsp achiote oil or olive oil
  • 4 tbsp sofrito*
  • 30 oz (2 cans) gandules (with the liquid)
  • 1/2 cup tomato purée
  • 1/2 cup pimento olives, halved
  • 1 tsp sazon seasoning*
  • 3 tsp adobo seasoning*
  • 2 cups water
  • 2 cups white rice (medium grain), rinsed
  • optional: cilantro to garnish

Instructions

  1. Sauté oil with sofrito. In a heavy bottomed pot heat the achiote oil over medium high heat. Toss in the sofrito and cook until fragrant. 
  2. Add gandules, seasoning and broth. Add in gandules (and their liquid), tomato puree, olives, adobo seasoning, sazon seasoning, and water. Turn the heat to high and bring the liquid to a boil, stirring to combine.
  3. Add rice and cook. Once the liquid begins to boil, add rice, stirring and returning to a boil before covering and lowering heat to low. Cook for 20 minutes or until the rice is fully cooked. 
  4. Serve. Serve the rice and beans with additional cilantro and a splash of hot sauce. Enjoy!

    Notes

    Substitutes:

    • for the sofrito: 1 minced yellow onion, 1 diced bell pepper, ½ cup minced cilantro, and 4 cloves minced garlic
    • for the sazon and adobo seasoning: 1 tsp each of pepper, garlic powder, onion powder, smoked paprika, turmeric, oregano, and cumin