Puerto Rican rice is one of those dishes that instantly makes dinner feel complete. It’s warm, savory, and packed with flavor in a way plain rice just can’t touch.
This version is the classic style many people think of when they say “Puerto Rican rice” — arroz con gandules. The rice cooks with sofrito, pigeon peas, a touch of tomato, and seasoning that turns every grain tender and deeply seasoned. You’ll notice it right away: the color, the aroma, the way it tastes like it’s been simmering all day (even though it hasn’t).
If you’ve ever wanted that fluffy, golden rice with little pops of peas and bits of savory goodness mixed in, this is it.
OUR BEST TIP
Toast the rice in the seasoned oil before adding the liquid. That quick step helps the grains stay separate and pulls the flavor into the rice instead of leaving it floating around in the pot.
And once the liquid goes in? Resist the urge to stir. Cover it, simmer gently, and let the pot do its job.
WHAT IS PUERTO RICAN RICE?
Puerto Rican rice usually refers to arroz con gandules (rice with pigeon peas). It’s a traditional, everyday kind of dish that also shows up on special occasions because it feeds a crowd and tastes even better as it sits.
A few things make it taste like the real deal:
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Sofrito as the flavor base (onion, peppers, garlic, herbs)
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Seasoning like adobo and sazón (or your own spice blend)
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Achiote oil (often from annatto) for that signature golden color
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Gandules (pigeon peas) for little bursts of earthy flavor
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A salty, savory add-in like ham, bacon, or pork (optional, but common)
The goal is rice that’s fluffy, richly seasoned, and not mushy. You want every bite to taste like it was cooked in something special.
PUERTO RICAN RICE INGREDIENTS
Every ingredient brings something to the pot. Some add depth, some add color, and some add those little “wait, what is that flavor?” moments.
For this Puerto Rican rice recipe, you’ll need:
Produce
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yellow onion
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green bell pepper
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cilantro (optional, but nice)
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garlic
Canned Goods
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pigeon peas (gandules), canned
Pantry Staples
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long grain white rice
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tomato sauce (or tomato paste + water)
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chicken broth (or water)
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bay leaf
Seasonings
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adobo seasoning (or salt + garlic powder + oregano)
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sazón (with annatto if you have it)
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dried oregano
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black pepper
Oils
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olive oil
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achiote oil (optional, but it adds that classic color)
Optional Protein Add-Ins
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diced ham
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bacon
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salt pork
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cooked pork (small pieces)
ABOUT SOFRITO (THE FLAVOR STARTER)
Sofrito is the backbone of a lot of Puerto Rican cooking. It’s usually a blend of aromatics and herbs that gets sautéed in oil to build the base flavor.
If you already have sofrito on hand, use it. If you don’t, no problem — you can make a quick version right in the pan with onion, pepper, garlic, and a little cilantro.
Want a simple homemade sofrito to keep in the fridge?
Blend together:
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1 small onion
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1 green bell pepper
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6 cloves garlic
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½ cup cilantro
Store it in an airtight container. It keeps for about a week in the fridge, and you can freeze it in ice cube trays for easy portions later.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This rice is flexible, and that’s part of why it’s such a go-to.
RICE: Long grain white rice gives you the fluffiest result. Jasmine can work in a pinch, but it has a different aroma. Avoid short-grain rice here unless you like a stickier pot.
GANDULES: If you can’t find pigeon peas, you can substitute green peas. It won’t be the same, but it’ll still taste good.
BROTH: Chicken broth adds extra flavor. Water works too. If you’re using salty ham or bacon, you may want to choose low-sodium broth so the rice doesn’t end up too salty.
TOMATO: Tomato sauce is easy and consistent. Tomato paste works as well — just mix 2 tablespoons paste with enough water/broth to equal the amount of sauce listed.
MEAT: Diced ham is classic. Bacon adds smoky flavor. Keeping it meatless is totally fine too.
HEAT: Want a kick? Add a diced jalapeño or a pinch of crushed red pepper flakes. Keep it light at first — you can always add more later.
WHAT YOU’LL NEED IN THE KITCHEN
You don’t need fancy tools, but the pot matters.
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heavy-bottomed pot or Dutch oven with a tight lid
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wooden spoon
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measuring cups
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fine mesh strainer (if you rinse your rice)
A heavy pot helps prevent scorching and gives you steady heat, which is exactly what rice wants.
HOW TO MAKE PUERTO RICAN RICE
This method is stovetop, classic-style. It’s straightforward, but the small details (toasting, simmering, resting) make a big difference.
1. Rinse the rice (optional, but helpful)
Rinse the rice in cool water until the water runs mostly clear. This helps remove surface starch so the grains don’t clump.
Let it drain well so you’re not adding extra water to the pot.
2. Cook the meat (if using)
Heat olive oil in a large pot over medium heat. Add diced bacon or ham and cook until it starts to brown and render a little fat, about 3 to 5 minutes.
If you’re skipping meat, go right to the next step.
3. Sauté the sofrito base
Add onion and bell pepper. Cook for 3 to 4 minutes, stirring often, until softened.
Add garlic and cook for 30 seconds. You’ll smell it immediately.
4. Add tomato and seasonings
Stir in tomato sauce, sazón, adobo, oregano, black pepper, and a bay leaf.
Cook for 1 to 2 minutes so the tomato mixture darkens slightly and the seasonings wake up.
5. Add the pigeon peas
Stir in the drained gandules. Mix well so they’re coated in the seasoned base.
6. Toast the rice
Add the rice to the pot and stir to coat every grain with the seasoned mixture.
Keep stirring for about 1 to 2 minutes. You’re not trying to brown the rice deeply — just to toast it lightly and soak up flavor.
7. Add broth and bring to a boil
Pour in the broth (or water) and stir once to combine.
Bring everything to a gentle boil.
8. Cover and simmer
Once it’s boiling, reduce heat to low. Cover with a tight lid.
Simmer for 18 to 20 minutes. Don’t stir. Don’t lift the lid unless you truly have to.
9. Rest the rice
Turn off the heat and let the pot sit, covered, for 10 minutes.
This step finishes the steam-cooking and helps the rice firm up instead of turning soft and sticky.
10. Fluff and serve
Remove the bay leaf. Fluff the rice with a fork, lifting and turning instead of mashing.
Serve warm.
6 STEPS TO PUERTO RICAN RICE PERFECTION
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Drain the peas well 🌟 Too much can liquid can throw off your rice-to-liquid ratio.
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Toast the rice 🌟 That quick toast makes the grains taste seasoned all the way through.
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Use a tight lid 🌟 Steam escaping is the fastest way to end up with crunchy rice.
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Keep the heat low 🌟 A gentle simmer prevents scorching and keeps the texture fluffy.
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Don’t stir while it cooks 🌟 Stirring breaks grains and releases starch.
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Let it rest before fluffing 🌟 Ten minutes feels small. It changes everything.
TROUBLESHOOTING THIS PUERTO RICAN RICE RECIPE
Issue — Solution
Crunchy rice: Add 2 to 3 tablespoons broth or water, cover, and steam on low for 5 more minutes.
Mushy rice: Next time, reduce liquid slightly and make sure peas are drained. Let it rest uncovered for a few minutes to release steam.
Burned bottom: Lower the heat and use a heavier pot. A little crust (pegao) is normal, but harsh burning means the heat was too high.
Bland: Add a pinch more adobo, a small splash of broth, or extra sofrito next time. Salt is usually the missing piece.
Too wet: Cook uncovered on low for 2 to 3 minutes to evaporate extra moisture, then cover and rest.
HOW TO SERVE
Puerto Rican rice is happy next to almost anything. It’s a side dish that can also be the main event.
Serve it with:
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roasted chicken or grilled chicken
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beans (especially if you keep the rice meatless)
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fried plantains or sweet plantains
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a simple salad with citrus or vinegar dressing
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avocado slices and a squeeze of lime
If you’re feeding a crowd, this rice holds well on warm for a bit, and it reheats like a champ.
MAKING AHEAD
This dish is a meal-prepper’s friend.
Prep ahead ideas:
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chop onion and pepper up to 24 hours ahead
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mix your seasoning blend ahead of time
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make sofrito and freeze it in small portions
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cook the rice fully, cool it quickly, and refrigerate for the next day (it’s often even better)
PUERTO RICAN RICE STORAGE
One of the best parts about making a pot of this rice is how well it keeps.
IN THE FRIDGE
Let the rice cool to room temperature, then store it in an airtight container.
It’ll keep for 3 to 4 days.
IN THE FREEZER
Portion cooled rice into freezer-safe bags or containers. Press out excess air, label, and freeze.
It can last up to 2 months.
REHEATING
Stovetop: Add rice to a skillet with a splash of broth or water. Cover and heat on low, stirring gently once or twice, until hot.
Microwave: Place rice in a microwave-safe bowl. Add a teaspoon of water, cover, and heat in 1-minute bursts, stirring between, until warmed through.
From frozen: Thaw overnight in the fridge for best texture, then reheat using either method above.
FREQUENTLY ASKED QUESTIONS
Do I have to rinse the rice?
No, but it helps keep the grains separate. If you skip rinsing, just be extra careful not to stir while it simmers.
Can I use brown rice?
You can, but it needs more liquid and a longer cook time. The flavor is still good, but the texture won’t be the same as classic arroz con gandules.
Can I make this in a rice cooker?
Yes. Sauté the sofrito base first in a skillet (or in the rice cooker if it has a sauté function), then transfer everything to the cooker and cook on the regular white rice setting.
What’s that crispy rice on the bottom?
That’s often called pegao. Some people love it and consider it the best part. If you want less of it, keep the heat low and use a heavy pot.
Can I make it vegetarian?
Absolutely. Skip the ham/bacon, use vegetable broth or water, and keep the seasonings the same. It still tastes rich and satisfying.
Puerto Rican Rice Recipe
Ingredients
- 2 tablespoons olive oil
- ½ cup diced ham optional
- ½ cup onion finely diced
- ½ cup green bell pepper finely diced
- 3 cloves garlic minced
- ⅓ cup sofrito or use the onion/pepper/garlic mixture above plus ¼ cup chopped cilantro
- ⅓ cup tomato sauce
- 1 packet sazón preferably with annatto, or 1½ teaspoons sazón-style seasoning
- 1½ teaspoons adobo seasoning start with 1 teaspoon if your broth is salty
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 15-ounce can pigeon peas (gandules), drained and rinsed
- 3 cups long grain white rice
- 4 cups chicken broth or water
Instructions
- (Optional) Rinse rice in cool water until mostly clear. Drain well.
- Heat oil in a large, heavy pot over medium heat. Add ham (if using) and cook 3 to 5 minutes until lightly browned.
- Add onion and bell pepper and cook 3 to 4 minutes until softened.
- Add garlic and sofrito and cook 30 seconds.
- Stir in tomato sauce and seasonings (sazón, adobo, oregano, pepper) and add bay leaf. Cook 1 to 2 minutes.
- Add pigeon peas and stir to coat.
- Add rice and stir 1 to 2 minutes to toast and coat the grains.
- Pour in broth and bring to a gentle boil. Stir once to combine, then stop stirring.
- Cover and simmer on low for 18 to 20 minutes, until liquid is absorbed.
- Rest off heat for 10 minutes, covered. Remove bay leaf, fluff with a fork, and serve.
Notes
- Drain the pigeon peas well so the liquid ratio stays correct.
- Keep the heat low while simmering. High heat can scorch the bottom before the rice cooks through.
- If the rice is slightly undercooked at the end, add 2 tablespoons water, cover, and steam on low for 5 minutes.
Nutrition
This Puerto Rican rice is one of those recipes that earns a regular spot in your dinner rotation. It’s bold, cozy, and dependable — the kind of side dish that makes everything else on the plate taste better.
If you make it, tuck a little extra away for tomorrow. Reheated arroz con gandules might be even better than the first night.
