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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


These Puerto Rican Rice and Beans (also known as arroz con gandules) are naturally vegan and gluten free and are loaded with flavor and protein.


Units Scale
  • 1 tbsp achiote oil or olive oil
  • 4 tbsp sofrito (see note for substitute)
  • 30 oz. (2 cans) gandules (with the liquid)

  • 1/2 cup (1/2 can) tomato puree

  • 1/2 cup pimento stuffed olives, halved (optional)
  • 1 tsp sazon seasoning (see note for substitute)

  • 3 tsp adobo seasoning (see note for substitute)
  • 2 1/2 cups vegetable broth or water

  • 2 cups white rice (short grain)

  • additional cilantro (for garnish)


  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 the onions are translucent. 
  2. Add gandules, seasoning and broth. Once the sofrito becomes fragrant, add in the gandules (and their liquid), tomato puree, olives, adobo seasoning, sazon seasoning, and broth. Turn the heat to high and bring the liquid to a boil, stirring occasionally.
  3. Add rice and lower heat. Once the liquid begins to boil, add rice, stirring and returning to a boil before covering and lowering heat to low. Cook for 20-25 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!



    • 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