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Arroz con gandules
Blend the onion, pepper, garlic, coriander and sweet chilli with a splash of water to a coarse paste. This is a quick sofrito; it will make more than you need and freezes well.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Arroz con gandules take?
1 hr all in — 20 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Dutch oven, Blender, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp (to taste).
What can I use instead?
Pigeon peas → Black-eyed peas or chickpeas. A different rice, but a common swap when the tin is not in the shop.
What should I watch for?
Annatto seeds burn and turn bitter if the oil gets hot. Keep it gentle.
Any tips from this recipe?
Rinse the rice until the water runs nearly clear. Starchy rice makes a gummy pot. The pegao, the crisp bottom, needs a heavy pot and patience. If yours is sticking rather than crisping, the heat was too high. Many cooks drop a spoon of sofrito and a splash of olive brine in at the end for freshness.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.