Arroz Con Gandules

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2 c grain rice (rinsed)
4-5 c hot water mor beef broth
1/2 c sofrito
16 oz can of gandules
2 Tbsp alcaparrado(cappers & olives mixed together)
1 pkg sazon with achoite
1 can(s) tomatoe sauce
3 Tbsp olive oil
salt & pepper to taste

The Cook

Diane Garcia Recipe
Lightly Salted
Stuttgart, AR (pop. 9,326)
Member Since Jul 2011
Diane's notes for this recipe:
SOOO Good! the best rice ever :)
Make it Your Way...

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In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook over medium heat for 4 minutes. Add all other ingredients, and enough water to cover the rice 1" above the rice line. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low. Cook for 30 minutes or until the rice is tender.

Stirring the rice after it has begun cooking may cause it go get sticky or "amogollao."

Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty and a favorite of all true Puerto Ricans. However, not everyone is skilled is making pegao - it is an art. To make great pegao make sure to use plenty of oil. Cook for about 10 minutes longer so the pegao gets crispy and keep your eye on it. Each time you cook rice - check to see how long it takes to make pegao just the way your family likes it. Finally - if you want a lot of pegao - use a bigger caldero which, of course, will have a larger bottom surface

1 large yellow onion
1 pimiento (Cubanelle) or substitute with green bell pepper
1 red bell pepper or 1sm jar roasted red peppers
1 medium head of garlic (2 tbsp. minced garlic)
1 bunch of cilantro
12 ajíes dulces (hard to find and may skip)
6 leaves of recao - (Eryngium) (hard to find/skip)
¼ cup Spanish olives, pitted
1 tbsp cappers
2 tsps salt
1 tbsp black pepper
1 tbsp crushed orégano
½ cup olive oil

Wash, peel, seed and coarsley chop everything. Put in a blender and pureé. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This will be fried in achiote oil or tocino as the first step in recipes. This recipe makes about 2 large ice-cube trays. Use about 3 cubes for rice or soup that will serve a family.

Once you've made this easy recipe you will never go back to store bough sofrito. The aroma is simply intoxicating. . . .

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user Jan W Neeniejan - Jul 28, 2011
Jan Walker [Neeniejan] has shared this recipe with discussion group:
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user Kim Biegacki pistachyoo - Sep 12, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
Some Like It Hot -- Muy Caliente!
user Karla Everett Karla59 - Dec 2, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
Rice is Nice Group
user Tabatha Bucci tbucci - Feb 17, 2012
My husband's buddy's mother, whom I've adopted. I call her mom. She makes a rice similar to this. But, she doesn't use capers and tomato sauce. Can the tomato sauce be left out?

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