🌱 Vegan Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

 


🌱 Vegan Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

Total Time: 35 mins | Prep: 10 mins | Cook: 25 mins | Serves: 6-8

Puerto Rican rice is not just rice. It’s a whole mood. Arroz con gandules is that one dish that brings everyone to the table—holidays, Sundays, or just a random Tuesday when you want to feel close to abuela. And the best part? It’s super easy to make plant-based. No pork needed—just sazón, love, and some banging sofrito.

🛒 Ingredients:

👩‍🍳 Instructions:

  1. Sauté the base:
    In a large caldero or deep skillet, heat the oil over medium heat. Add onions, bell pepper, and garlic. Sauté for 2–3 minutes until fragrant.

  2. Add sofrito + seasonings:
    Stir in the sofrito, cumin, oregano, sazón, and adobo. Let everything cook down for about 2 minutes so those flavors get to know each other.

  3. Pour in the goods:
    Add the gandules, rice, tomato sauce, olives, and water or broth. Stir well to combine, then taste and adjust salt as needed.

  4. Let it cook:
    Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the liquid is absorbed and the rice is tender. No peeking!

  5. Fluff and serve:
    Once done, gently fluff the rice with a fork. Top with fresh cilantro if you’re feeling fancy.

🧠 Mom Tips:

  • 🥣 Rice rinse reminder: Rinse that rice real good to keep it from turning mushy. We want grains that hold their own!

  • ⏱ Double duty: Make a double batch and freeze half—you’ll thank yourself next week.

  • 🧅 No sofrito? Blend garlic, onion, green pepper, cilantro, and a bit of tomato. Boom, homemade sofrito on the fly.

🥣 Why I Love It:

This dish tastes like my childhood but fits my plant-based grown-woman life. It’s budget-friendly, feeds a crew, and gets better the next day. Plus, it's one of those one-pot wonders that makes dinner feel like a celebration—even on a Tuesday.


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