This iconic dish is the heart of Puerto Rican celebrations, filling the air with an aroma of sofrito, annatto oil, and slow-cooked rice. Making it with homemade annatto oil is the traditional secret to its vibrant color and earthy flavor.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 6-8
Ingredients
For the Annatto Oil:
- ¼ cup olive oil
- 2 tbsp annatto seeds (achiote)
For the Rice:
- 2 cups medium-grain white rice, rinsed well
- 2 tbsp homemade annatto oil (from the recipe above)
- Protein Choice (see options below)
- ½ cup sofrito
- 2 tbsp tomato sauce
- ¼ cup pitted Spanish olives (with pimientos)
- 1 tsp capers
- 1 (15 oz) can gandules (pigeon peas), undrained
- 2 cups liquid (see options below)
- 3 sprigs fresh cilantro
- 2 bay leaves
- 1 large, thawed banana leaf (optional, for authentic flavor)
- Salt, to taste
Protein & Liquid Options (Choose One):
- Traditional: ¼ cup diced ham or tocino + 1 cup ham or chicken broth + 2 cups water
- Pork-Free: ¼ cup diced smoked turkey or chicken + 1 cup chicken broth + 2 cups water
- Vegetarian: ¼ cup chopped vegan smoked sausage (optional) + 3 cups vegetable broth
Directions
- Make the Annatto Oil: In a small saucepan over medium-low heat, combine the ¼ cup olive oil and annatto seeds. Heat for 5-7 minutes, until the oil is a deep red-orange and the seeds sizzle. Do not burn. Strain the oil into a bowl, discarding the seeds. Set aside.
- Sauté the Base: In a large caldero or heavy-bottomed pot, heat 2 tablespoons of the prepared annatto oil over medium heat. Add your chosen protein and cook until it’s lightly browned and flavorful.
- Build the Flavor: Add the sofrito and sauté for 2-3 minutes until fragrant. Stir in the tomato sauce, Spanish olives, and capers, and cook for another 2 minutes.
- Toast the Rice: Add the rinsed rice to the pot. Stir constantly for 1 minute to coat every grain in the oil and toast it slightly.
- Combine and Boil: Add the undrained gandules and your chosen liquid. Drop in the cilantro sprigs and bay leaves. Bring the mixture to a full, rolling boil. Season with salt to taste (be mindful of the saltiness of your broth).
- Cook and Steam: Once boiling, DO NOT STIR. Reduce the heat to low. Place the thawed banana leaf directly over the rice, tucking it in at the edges to trap the steam. Cover the pot tightly with its lid and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
- Rest and Fluff: Turn off the heat and let the rice rest, covered (with the banana leaf still on), for an additional 10 minutes. This is crucial for the final texture. Remove the lid and banana leaf, fluff the rice with a fork, and discard the bay leaves and cilantro stems before serving.
Chef’s Note: The banana leaf is not eaten but infuses the rice with a subtle, sweet aroma that is unmistakably Caribbean. If you can’t find one, the recipe will still be delicious without it. For the vegetarian version, the vegan sausage is optional; the gandules provide plenty of protein on their own!
Chef’s Tips for Perfect Arroz con Gandules:
- The Annatto Oil Secret: Using homemade annatto oil is the traditional method and provides a much richer, more authentic flavor than Sazón packets. You can make a larger batch and store it in the fridge for weeks.
- Perfect Pegao: For that coveted crispy bottom layer (pegao), let the rice cook over low heat for the full time without peeking. The final rest period is also key.
- Don’t Burn the Achiote: When making the oil, gentle heat is essential. If the seeds smoke, they will become bitter and ruin the oil.