Dinner · 60 min · caribbean

Arroz con Gandules

Long-grain rice does the heavy lifting here, with gandules rounding it out. A Caribbean dinner that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3 cups dry Long-grain rice
• 1 can Gandules
• 0.75 cup Sofrito
• 2 packets Sazon
• 0.5 cup Tomato sauce
• 0.5 cup Green olives
• 4 cups Chicken broth
• 4 slices Bacon
• 2 tbsp Vegetable oil

Steps

1. Render the chopped bacon in a caldero or heavy pot, then cook the sofrito in the fat until fragrant. This is the flavor base of Puerto Rico’s national rice dish.
2. Stir in the tomato sauce, sazón, gandules with their liquid, and olives. Simmer 5 minutes.
3. Add the rice and broth, bring to a boil, then cover and cook on low 25 minutes. Don’t stir — the bottom will form pegao, the coveted crispy rice crust.
4. Rest 10 minutes off the heat, then fluff, scraping up the pegao from the bottom.
5. Serve with pernil or roast chicken. At every Puerto Rican holiday table, this rice is non-negotiable.

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