Here’s my go-to recipe for rice cooker arroz con gandules, a Puerto Rican classic made simple with basic pantry ingredients, sofrito, and tender pigeon peas mixed right into the rice.
This rice dish has become my weekly dinner solution when I need something filling and flavorful without much fuss. I often make extra because my family loves having the leftovers for lunch the next day. And honestly, it tastes even better reheated!
Why You’ll Love This Arroz con Gandules
- One-pot convenience – Your rice cooker does all the work – just add the ingredients, press a button, and walk away until it’s done. No watching multiple pots or complicated timing needed.
- Budget-friendly meal – Rice and pigeon peas are affordable pantry staples that make this dish perfect for feeding a family without breaking the bank.
- Authentic Puerto Rican flavors – The combination of sofrito, sazon, and olives brings traditional Puerto Rican taste right to your kitchen, no special cooking skills required.
- Meal prep friendly – This rice keeps well in the fridge and actually tastes even better the next day, making it perfect for lunch prep or planned leftovers.
What Kind of Rice Should I Use?
For arroz con gandules, medium or long-grain white rice is your best bet. Medium-grain rice will give you a slightly stickier finished dish, while long-grain rice will create fluffier, more separate grains – both are authentic choices for this Puerto Rican classic. Plain white rice works perfectly here – there’s no need for fancy specialty varieties since the dish gets its flavor from the seasonings and gandules. Just make sure to rinse your rice before cooking to remove excess starch, which helps prevent the rice from becoming too sticky or mushy in the rice cooker. If you can find it, Caribbean brands like Rico or Goya are great choices, but any good quality white rice from your local store will do the job nicely.
Options for Substitutions
While this Puerto Rican classic has some key ingredients, there are several substitutions you can try if needed:
- White rice: Medium or long-grain white rice works best here. Brown rice can be used, but you’ll need to adjust cooking time and water ratio (usually 2:1 water to rice for brown rice).
- Sazón seasoning: If you can’t find sazón, mix 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground annatto (achiote) or turmeric, and 1/2 teaspoon garlic powder.
- Sofrito/Recaito: This is pretty important for authentic flavor, but in a pinch, you can blend together some cilantro, onion, garlic, and green peppers as a quick substitute.
- Pigeon peas (gandules): These give the dish its signature taste, but if you absolutely can’t find them, black-eyed peas or lima beans can work – though the flavor will be different.
- Spanish olives: Green olives with pimientos are traditional, but you can skip them if you’re not an olive fan. They add saltiness, so you might want to adjust your salt seasoning.
- Adobo seasoning: Make your own by mixing garlic powder, salt, oregano, black pepper, and turmeric. Or simply use salt and garlic powder to taste.
Watch Out for These Mistakes While Cooking
The biggest mistake when making arroz con gandules in a rice cooker is using the wrong rice-to-water ratio – for perfect results, use slightly less water than you normally would since the gandules and other ingredients release moisture during cooking. Another common error is skipping the important step of sautéing the sofrito and seasonings before adding the rice – even in a rice cooker, this step builds essential flavor foundations that make the dish taste authentic. To avoid mushy or unevenly cooked rice, resist the urge to open the rice cooker lid while cooking, as this releases necessary steam and throws off the cooking temperature. For the best texture, let the rice rest for 10 minutes after cooking is complete, then fluff gently with a fork rather than stirring vigorously, which can break the rice grains and make them gummy.
What to Serve With Arroz con Gandules?
This Puerto Rican rice and pigeon peas dish is fantastic when served alongside some crispy fried plantains (plátanos maduros) or tostones. A protein like roasted chicken, grilled pork chops, or bistec encebollado (steak and onions) makes it a complete meal. For a true Caribbean experience, add a side of habichuelas guisadas (stewed beans) and a simple green salad dressed with lime juice and olive oil. If you want to keep things casual, just a few slices of ripe avocado and a squeeze of lime will do the trick!
Storage Instructions
Keep Fresh: Your arroz con gandules will stay good in the fridge for 4-5 days when kept in an airtight container. The rice might firm up a bit in the fridge, but don’t worry – that’s totally normal! It’s actually one of those dishes that sometimes tastes even better the next day.
Freeze: This rice dish is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. I like to freeze it in individual portions for easy weekday lunches.
Warm Up: To bring your rice back to life, add a splash of water before reheating. Pop it in the microwave, covered, for a few minutes and stir halfway through. You can also warm it up in a pan on the stove – just add a little water and stir occasionally until it’s heated through.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 15-20 g
- Fat: 20-25 g
- Carbohydrates: 90-100 g
Ingredients
- Around 1 handful of uncooked white rice per person
- Water
- Vegetable oil
- 1 packet of sazón seasoning
- 2 tablespoons tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon sofrito or recaito
- 5-6 spanish salad olives with pimientos
- 1 can of drained and rinsed pigeon peas (gandules)
- Salt to taste
- Adobo seasoning to taste
Step 1: Prepare and Clean the Rice
Start by placing your desired amount of rice into the rice cooker’s pot.
To clean the rice, fill the pot with water and use your hands to agitate the rice, picking out any dark grains, pebbles, or debris.
Carefully pour out the water, trying not to lose any rice in the process.
Repeat this process several times until the water becomes clear, indicating that the rice is thoroughly cleaned.
Step 2: Measure and Add Water
Once the rice is clean, add water to the pot until the water level sits just above the rice.
The traditional method suggests a 2:1 ratio of water to rice, but adjust according to your preference to avoid the rice becoming mushy.
Step 3: Add Oil and Remaining Ingredients
Add a serving-spoon’s worth of cooking oil to the pot.
This should be approximately 3 tablespoons of oil, enough to coat the rice.
Add any remaining ingredients you wish to include, such as vegetables or spices.
Step 4: Season and Stir
Give the pot a good stir to distribute the oil and ingredients evenly throughout the rice.
Taste the water; if it lacks flavor, feel free to add a bit of salt or Adobo seasoning to enhance the taste to your liking.
Step 5: Cook the Rice
Cover the pot with the rice cooker’s lid and set it to cook.
Allow the rice cooker to do its job; once the rice is cooked, fluff it with a fork and serve it warm.
Enjoy your perfectly cooked and seasoned rice!