.svg)
Sign Up for new Healthy Recipes
Introduction
Arroz con Gandules, often hailed as Puerto Rico's national dish, has been a staple in Caribbean cuisine for generations. This humble yet flavorful combination of rice and pigeon peas traces its roots back to the island's indigenous Taíno people, African slaves, and Spanish colonizers, each contributing elements to create this beloved dish. Traditionally prepared for festive occasions and holiday gatherings, our slow-cooker version makes it accessible for busy weeknights without compromising on taste or cultural significance. By using healthier ingredients and the convenience of a slow cooker, we're adapting this cherished recipe for modern, health-conscious cooks while still honoring its rich heritage and the comforting role it plays in Puerto Rican households.
Ingredients
• 2 cups long-grain white rice, rinsed and drained
• 1 can (15 oz) pigeon peas (gandules), drained and rinsed
• 1 medium yellow onion, finely diced
• 1 green bell pepper, seeded and finely chopped
• 3 cloves garlic, minced
• 1/4 cup sofrito (homemade or store-bought)
• 1 can (8 oz) tomato sauce
• 2 tablespoons olive oil
• 1 packet (1.41 oz) Goya Sazón with Coriander and Annatto
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 1/2 cup pitted green olives, sliced
• 1/4 cup fresh cilantro, chopped (for garnish)
Step 1:
Rinse the rice in a fine-mesh strainer until the water runs clear. Drain well and set aside.
Step 2:
In the slow cooker, combine the drained rice, pigeon peas, diced onion, chopped bell pepper, minced garlic, sofrito, tomato sauce, olive oil, Sazón, oregano, bay leaf, cumin, and black pepper. Stir to mix well.
Step 3:
Pour in the chicken broth and stir gently to ensure all ingredients are evenly distributed.
Step 4:
Cover and cook on low heat for 3 1/2 to 4 hours, or until the rice is tender and has absorbed most of the liquid.
Step 5:
About 30 minutes before serving, stir in the sliced olives.
Step 6:
Once cooking is complete, fluff the rice with a fork and let it stand, covered, for 10 minutes before serving.
Step 7:
Remove the bay leaf, garnish with fresh chopped cilantro, and serve hot.
Q: Can I use brown rice instead of white rice?
A: Brown rice requires a longer cooking time and more liquid. If using brown rice, increase the cooking time to 5-6 hours on low and add an extra 1/2 cup of broth.
Q: What can I substitute for pigeon peas if I can't find them?
A: Green peas or lima beans make good substitutes for pigeon peas in this recipe.
Q: Is this recipe spicy?
A: This recipe is flavorful but not spicy. For added heat, include a diced jalapeño or 1/4 teaspoon of cayenne pepper when adding the other ingredients to the slow cooker.
• For a vegetarian version, substitute vegetable broth for chicken broth.
• If pigeon peas are unavailable, you can use canned green peas as a substitute.
• Sofrito can be found in the Latin section of most supermarkets, or you can make your own with peppers, onions, garlic, and cilantro.
• For a spicier version, add 1 diced jalapeño pepper or 1/4 teaspoon of cayenne pepper.
• This recipe contains gluten-free ingredients, but always check individual product labels to ensure they meet your dietary needs.
• For best results, use a high-quality long-grain rice that won't become mushy during slow cooking.
Serve hot as a main dish or as a side. Pair with roasted chicken or pork for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of water to restore moisture.
Start the recipe about 4.5 hours before you plan to serve. Most of the prep work is done at the beginning, allowing you to focus on other tasks while the slow cooker does its work.
- Don't lift the slow cooker lid during cooking, as this can release heat and extend cooking time.
- For best texture, avoid stirring the rice too much during cooking.
- If the rice seems too wet at the end of cooking, remove the lid and cook on high for an additional 15-30 minutes to evaporate excess liquid.
For a seafood twist, add 1 cup of cooked, chopped shrimp or diced salt cod in the last 30 minutes of cooking. For a vegetarian version, use vegetable broth instead of chicken broth.
Serve with a crisp green salad and a cold Puerto Rican beer like Medalla Light, or a fruity sangria.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter.
This recipe contains no common allergens. However, it does contain olive products (olives). Always check individual product labels for potential allergens or cross-contamination risks.
