I am very fond of rice. Fond doesn’t even cover it. I’m actually quite in love with rice. You ask me what the ultimate comfort food is and I’ll quickly tell you rice and beans. I practically grew up eating rice on a daily basis. There were days my mami made vegetables (of the root kind) instead of rice. Or days she made spaghetti (though, even then she served it with white rice on the side, but that’s another story). But, overall, most days out of my childhood were spent eating rice for dinner. I’m sure if you ask most Puerto Ricans, they too will tell you that they have a special place in their hearts for arroz y habichuelas. They’ll also tell you about the extra special place in their hearts for their family’s arroz con gandules recipe.
Rice can be served in so many different ways. You can have white rice alone, white rice with a variety of beans (served on top of the rice, not on the side), and yellow rice. Yellow rice is when you really get a variety since you can mix just about anything into yellow rice: beans, vegetables, meat, etc. But, perhaps the most well-known Puerto Rican rice is arroz con gandules (rice with pigeon peas). Traditionally served for Noche Buena, arroz con gandules is also a big hit for a family get-together or just for your everyday weeknight dinner. (Side note: In Trinidad, where my husband is from, they call it Rice and Peas. I’m lucky he loves it as much as I do!)
Being a busy working mom with not as much time to dedicate to cooking, I’m known for cooking Puerto Rican food in non-traditional ways and using shortcuts. (See my post on planning a weekly dinner menu – using shortcuts.) My number one favorite appliance in my house is my rice cooker. I must kiss the person who invented a rice cooker. It cooks my Puerto Rican rice just the same as my mom’s iron pot – well almost the same – unfortunately, it doesn’t make much pegao. But, otherwise, it tastes the same and requires a lot less maintenance to cook. Read on to see my Puerto Rican arroz con gandules recipe using a rice cooker!
How to Make Arroz con Gandules in a Rice Cooker (Puerto Rican Rice with Pigeon Peas Recipe)
Arroz con Gandules Recipe
Arroz con Gandules Recipe - How to Make Puerto Rican Arroz con Gandules in a Rice Cooker (Rice with Pigeon Peas Recipe)
Ingredients
- abt 1 handful per person white rice uncooked
- water
- cooking oil vegetable
- 1 packet sazón
- 2 Tbsp tomato sauce
- 1 Tbsp tomato paste
- 1 Tbsp sofrito (or recaito)
- 5-6 olives (Spanish salad olives with pimientos)
- 1 can gandules (pigeon peas) drained & rinsed
- salt to taste
- adobo to taste
Instructions
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Put rice into your rice cooker’s pot and clean the rice. If you’re not familiar with how to clean rice, it just means that you run it under water a couple of times and pick out the dark grains, pebbles, etc. To do this:
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Fill pot with water and press rice with your hands. Pick out anything that’s not a rice grain. Pour out water, being careful not to lose any of the rice. Repeat a few times until water pours out clear.
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Add water to the pot until the water sits just above the rice. (I’ve heard that normally it is a 2-1 ratio: for every cup of rice, you add 2 cups of water. I’ve never cooked it this way, as I find it turns out to be too much water, making the rice too mushy.)
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Add a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot. (Should turn out to be close to 3 Tbsp of oil.)
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Add remaining ingredients.
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Stir.
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Taste the water. If you feel it needs more seasoning, you can add a little of either salt or Adobo to your liking.
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Cover and set the rice cooker to cook.
Recipe Notes
To see pictures and links for these ingredients, see 5 Must-Have Ingredients for Cooking Puerto Rican Food
There will be no need to stir the rice while it cooks, though you certainly can do so once about mid-way through. Your arroz con gandules should be done in about 30 minutes or so. You will know it’s done when you taste the rice and it’s neither mushy nor tough.
*The beauty of this recipe? You can swap out that can of gandules and make many other varieties of yellow rice.
- Rice with corn (arroz con maíz): Use 1 can of drained corn instead.
- Rice with beans (arroz con habichuelas): Use 1 can of washed and drained beans – any color.
- Rice with vegetables (arroz con vegetales): Use 1 can of drained mixed vegetables.
- Rice with chicken (arroz con pollo): Add cubed, cooked, grilled chicken. (Traditional arroz con pollo would use chicken on a bone and would cook the chicken first in the same pot before adding the rice and other ingredients. But, this will give you a decent version.)
I hope you enjoy this simple and easy Puerto Rican arroz con gandules recipe using a rice cooker. I have found it to be much easier than cooking it in a regular pot and it tastes just the same. It allows for me to do other things (i.e., play with my kids after work/school) without worrying about getting up every few minutes to stir and watch the rice.
Need a Rice Cooker?
*By shopping through the following links, I will receive a small commission. Thanks for your support!
Do you have a favorite shortcut for cooking rice? If you try this arroz con gandules recipe, please come back and let me know how you liked it!
All photos © Melanie Edwards/modernmami™
Eres lo máximo, Melanie! Thanks so much for sharing!
Ahora solo tengo que ir a comprar un bendito rice cooker, which I swore I’d never own! And then, I gotta solve the only other problem I have, where do I get sofrito, because believe you me, I’m not about to make it from scratch even though mi suegra dice “Ay, pero si es tan fácil!”
As soon as I find the sofrito, I’ll be cooking this for my fam. Oh, my hubby also likes arroz con salchichas, so I guess I could just substitute the gandules for that, huh?
BTW, what happens if I don’t wash the rice?? Jajaja!!!
Roxana, Amazon sells the sofrito. I never make fresh sofrito either and
truthfully, have only seen my mom do it once or twice!!! Check the link in
this post for the 5 must-have ingredients. I think I linked the sofrito to
amazon – or just search on amazon.
Si! Arroz con salchichas is one of my favs too. Yup! Just switch out the
gandules for a can of salchichas, but you’ll have to cut them up a bit
first. I was going to post that as one of the options, but then thought that
most people might think it gross. LOL
Y, I won’t judge if you don’t wash the rice. jajaja!
You should try using smoked sausage/smoked turkey sausage instead. Soooooo yummy
That sounds delicious too!
sofrito is easy to do get everything in the food proccesor and is done , later I put in a ice tray and freze it . that all you need
I forget (= “too lazy”) to wash the rice a lot. I have never had any problems with this type of dish. I’m sure yours will be fine too.
BTW: Sofrito can be found in most supermarkets and grocery stores today. It’s usually located in the “ethnic foods” aisle or wherever they have Goya products on the shelf. (Though there are several companies that make it besides Goya.)
Que rico! I need to find sofrito also! All this rice talk has got me really hungry ( :
I’ve found it on amazon. Locally the supermarkets sell it and Latin stores, but we have a big Puerto Rican population here. Not sure about LA area.
I tried this once from a Puerto Rican friend and I loved it. I love latin american food! Que riiiico!!
Where do you find sofrito? In any latin market?
I almost never use a rice cooker, I’m going to have to learn cause having time to do other things meanwhile something is cooking is completely NECESSARY!
I’m not sure about your area, but here the local supermarkets sell it and Latin stores, but we have a big Puerto Rican population in Orlando. I’ve seen it on amazon, though. Definitely the rice cooker is a huge help!
Chama, you can get Sofrito at Target!!
I’m a rice lover too and definitely need to get a rice cooker, so I don’t burn my rice 🙂 Great recipe Melanie, thanks for sharing!
Que buena receta, me encantó!
Que bueno que te gusta!
Omg ty ty ty!!!! Gonna make this tomorrow for thanksgiving I was trying to find a way to do so without standing over the stove(I have little bebesitos tambien?) and Viola u saved the day and the time. Gracias nena. Ps store bought sofrito vs real sofrito there is no comparison and someone mentioned before so easy to make since I’m saving time anyhow I will have time to prepare sofrito ahead if time. Woot woot. Gracias!!!!
I own a rice cooker and I have never used it. This is something I would be skeptical of trying b/c my kids LOVE pegao. But thanks for sharing. This would def. be a time saver!!
Yeah, unfortunately you won’t get the pegao, but it’s definitely a faster way of making it.
Love the shortcuts to sabor! And what a good use of a rice cooker!
Shortcuts are a modern mami’s best friend. 😉
Arroz con gandules is a staple in our home. Everyone loves this rice! Superb recipe!
I love that it’s a staple!
Ay, que rico! I’m with you. Rice and beans were a staple when I was growing up. My ‘buelita made the BEST arroz y frijoles. Then I’d mix the two together and pile them on a tostada (chip) and munch away. Yum!
In Spain, my dad’s family is big on paella. I wonder if I could possibly do that in a rice cooker? They would probably pass out if they ever found out I was even thinking about doing it that way…
Now THERE’S an idea!!! Paella in a rice cooker. Hmmmm….I bet it wouldn’t come out the same since paella has that moistness to it, but you could do a nice mix of veggie/meat paella-ish yellow rice I’m sure. And you’re right, they probably just passed out. 😉
Can you believe I don’t have a rice cooker?! I have to admit I can’t imagine making mi arroz in anything but my olla! But I have to say this looks easy!
I know I know…I had a hard time myself letting go of the olla. But, trust
me, it tastes the same – minus el pegao, but I’ve gotten over that.
I’ve had a rice cooker for almost a year now and have used it maybe a handful of times… I’m going to pull it out just for this! I’ve never had pigeon peas, and I don’t know what sofrito or recaito are, but I’ll figure it out. 😉
I love my rice cooker. I haven’t looked back since. It’s so easy to just put
it on and come back 30 minutes later when the rice is done without any
stirring in between! Gandules (pigeon peas) are yummy, they really have a
different taste than beans. Check the link in the ingredients list…it’ll
take you to another post where I describe all the ingredients, including
pictures & links for buying them on amazon.
Melanie, can you share which rice cooker you use?
This one is close to the one I’m currently using – (affiliate link used) https://amzn.to/3dcFdWn
I’m going to try this recipe Meline. Ilove arroz con guandules but I can never made it right. Even when I watch my mother make it, and try to do the same exact thing, it never works. But I think the rice cooker and this recipe might do the trick!
Good luck Angelica! The rice cooker eliminates the need for stirring, so you
don’t end up over or under stirring it. Let me know how it goes!
sounds like a good recipe — gotta try it. my 15-month old daughter looooooves her some rice and beans. any kind of beans, so we make frijoles refritos, black beans Cuban style, gallo pinto (Nica red beans and rice), lentejas, etc. i, too, could subsist on rice and beans.
Thanks Cynthia. Let me know how it goes when you try it. Hope your daughter
likes it!
Yum! I love gandules. First tried arroz y gandules when I lived in North Carolina. I taught Spanish and had a student from Puerto Rico. Haven’t had it in years.
You need to make it!!! 😉
This looks delicioso. Thanks for the recipe.
So glad I came across this site. I have had a rice cooker for about a year that I got as a gift and have not used it cause I wasn’t sure how my rice would turn out. I’m going to try your recipe. It’s close to the one I use to make Arroz con Gandules in the heavy pot. I love pegao but don’t need to have it all the time. And so glad that my mom still makes fresh Sofrito for us since I see that a lot of people can’t find it. We also have a big Puerto Rican population so it’s easy to find but nothing beats home made.
If you let the rice continue on WARM setting, you will get the PEGAO. I don’t understand why all of these posts keep claiming that you won’t get any crispy rice on the bottom. I ALWAYS have it on the bottom of the pot.
I can’t wait to taste.
Hi. Which rice cooker do you use to make your rice? Bought one and its still giving me mushy rice! :(. Please help!
Oh no! Mushy rice is no good. My rice cooker isn’t a fancy one. I think it’s Hamilton Beach. Try using less water and make sure to add some oil, to avoid it sticking. Good luck! 🙂
Use the measuring cup that comes with the rice cooker. Add amount of water per cup of rice plus half of rice cup more example: 2 cups rice 2 cups water plus half cup more. After rice is cooked let cool a little then stir to fluff. This is for regular rice not the Gandule recipe. I am from Hawaii and we cook rice everyday. Its a staple in most households here.
Use the measuring cup that comes with the rice cooker. Add amount of water per cup of rice plus half of rice cup more of water example: 2 cups rice 2 cups water plus half rice cup more of water. After rice is cooked let cool a little then stir to fluff. This is for regular rice not the Gandule recipe. I am from Hawaii and we cook rice everyday. Its a staple in most households here.
Made it! Delicious…..I surprised myself, first time ever making Puertorica rice….big hit withe kids too. Christmas meal in February. Thank you for introducing this recipe using the rice cooker……the BEST. 🙂
So glad you liked it! It’s so great to be able to make this traditional dish, but with the shortcut of using the rice cooker. 😉
Great recipe! I have been trying and trying and trying to get this recipe right and have never been successful. Finally I made GOOD, no GREAT, rice and beans! Thank you!
That’s so great to hear! Congrats! And thanks – so glad you like the recipe!
Thank you so much for this recipe! I just bought a rice cooker and cannot wait to make this! I am going to add some ham bullion to this because that’s how my abuela made it, and I already have sofrito since my local Walmart carries it!! Thank you again!!
My husband is Puerto Rican, and I would love to make this for him, but I don’t have a rice cooker. Are there any changes you would make to the recipe to make it traditionally instead of in the rice cooker? Thanks!
Hi Meghan! Yes, you would need to boil the water first with the gandules, sofrito, and other ingredients, then add the rice in. Here’s a recipe that might help you, though it’s not my own: https://www.modernmami.com/recipes/recipe-puerto-rican-arroz-con-gandules/
I could only find green pigeon peas. Does that matter?
That’s exactly what you need! 🙂
I can not WAIT to try this recipe! I do have a question on the proportions for making this recipe. The measurements that are given for the oil, tomato sauce, sofrito etc..how many cups of rice are they for? I will be making this recipe for only myself..so I will probably only use 1 cup of uncooked rice. Should I halve the ingredients for only 1 cup of rice?
Your website is amazing..I cant wait to try some of these recipes at home.
I made this recipe in my rice cooker and it came out mushy..Did I do something wrong? Did I use too much oil or water?..I made sure I put one big serving spoon of oil and I use 2 cups of rice with 2 and half cups of water.
Cassandra, if it came out mushy, then it would be too much water. Try using 2 cups of water for 2 cups of rice. Or you can use the eye test like I do and just be sure the water sits right on top of the rice inside your rice cooker. Hope it turns out better next time! 🙂
That is the right amount of water. Be sure to use the measuring cup that comes with the rice cooker. You do not need to add oil . When rice is done let cool down then stir to fluff. It should be perfect.
The reply was for regular rice not the gandule rice.
The recipe its missing adobo or salt otherwise it would be (soso) in spanish words, and also some cocking ham ya should try it.
Hi Yesenia! You can see in step 11 of the directions, I actually mention just that – to add either salt or adobo to your taste! But, it looks like I forgot to add them to the ingredients list, so I’ll be sure to update it! 😉 And I haven’t made my rice with cooking ham in a LONG time, but definitely that is a good tip that I know adds an added layer of flavor! My mom also sometimes cuts up leftover cooked pork chops and adds it to the rice. Delicious!
What laziness…not the recipe that was great but its so easy to make sofrito yourself and is FAR better than anything you will ever buy.
Hi Alexis! I have a homemade sofrito recipe, which I linked to in the recipe & which you can find here: https://www.modernmami.com/latino-latina-culture/puerto-rico/puerto-rican-sofrito-recipe/
But, everyone has their preference and since not everyone can take the time to make their own sofrito, I offer both choices. 🙂 I’m glad you like the recipe!
I am making rice for my niece’s birthday party this weekend. I’ve used this recipe before but in a caldero since I do not have a rice cooker. I was just wondering if you can let me know how I should adjust the ingredients for a larger group of people.
I would like to make this for a large group for a party this weekend. What adjustments need to be made with the ingredients?
Trying this in my crock pot tonight- I don’t have a rice cooker so fingers crossed! My abuela will kill me for not using my caldero!
So it’s done! I followed the recipe with minor changes (I didn’t have any tomato sauce or paste, and only had frozen peas). It is DELICIOUS & there’s pegao, which I personally don’t like but all the same for how easy it is! I did a single mid-cook stir, moving the bottom rice to the top in ONE swoop. Added a smallest amount of water to help it steam, since I didn’t have water from can of peas, or sauce from tomatoes. Put it from 250 to 200 for another 17mins (after your 30) and BOOM! Deliciousness! You’re the woman! Thanks for the easy recipe!
I’m so glad it came out well! Thanks for sharing your adjustments and success, Stacey! Enjoy!!
I tried the recipe and it came out just fine. I love using my rice cooker but now I am making all types of dishes. I will be looking forward to trying more recipes. Thanks
I make arroz con gandules regularly. I am half Puerto Rican and half Italian, but raised Italian…My father didn’t raise me and he is who is PR…but the older I get the more interested in my PR heritage. I make all types of Puerto Rican dishes within my household…help my son get in touch with all of his roots…I am the only person in my household who knows how to make perfect arroz con gandules and everyone in my house flips for them! My mother always laughs because I was raised Italian, yet I have more PR tendencies than anything!! lol…Sofrito is best when made homemade–trust; however, you can find Goya Sofrito in the freezer section nearly everywhere, which I find tastiest…all supermarkets sell it that I have seen…But, you can also find it in a glass jar also put out buy Goya…both work for this dish, as well as many other dishes…but I prefer the frozen tub of it or simply making it homemade…Either way, make sure you do not add too much water or oil, and be sure to not over stir, as all these will cause mushy consistency of rice…might taste the same, but texture will not be of traditional texture…Also, too much oil with make it very oily tasting and textured…Mixing too much will cause the gandules (or any other habichuelas) to break up and mush, also causing the same mushy rice effect…When making these rice dishes, it is best to fuss less over the dish and preparation of the dish because when you fuss too much, is when it wont taste the best–that, I have learned the hard way! Bay leaves and a teeny dash of cinnamon also add a great taste too!
OMG! This was helpful! I’m learning to use the rice cooker and this recipe was great! Muchas gracias!
Por supuesto! So glad you like it!
Took a chance and made this dish for Christmas. My Mom used to make it for us, and she would add pieces of thinly cut pork chops, to cook with the sofrito. I have to say, this recipe made add beautiful dish! So flavorful! Will have to make add larger portion for left overs next time!
Yes, adding pieces of pork or pork chops gives it a wonderful flavor! Glad the recipe went well for you!
I have a small rice cooker and only make white rice in it. My daughter ask me to buy a bigger one wich I only used once. I am going to make my arroz con gandules following your recipe. I want to preserve the flavor but I have to follow a low sodium diet because I’m a renal patient(CKD). What advice can you give me?
Iris, try using low-sodium salt, no-salt-added tomato paste and tomato sauce (I do!) and perhaps make your own sazón with fresh herbs and spices. Good luck!
Thank you so much for sharing this recipe, looking forward to trying it this weekend, one of my favorites dishes! I was wondering if I would have to increase the amount of ingredients for a larger serving size of I were to make it for a family get together. By the way I was able to find all the ingredients at Target. Thank you again! ????
This recipe serves about 6 people, so yes, you should increase the ingredients accordingly for a larger group. Enjoy!
siempre me quedda amogollao el arroz en el rice cooker . WHY ????????????
Mucha agua? Usually that’s when it comes out amogollao…
its funny how all Puerto Ricans share the same recipe no matter where they live in the country. I’ve been making my gandule rice like that ever since I was 10 years old when I started interest with cooking. I use my grandma’s recipe and delicious. Only difference between this recipe and ours is that we use a chicken broth cube instead of adobo.
I sometimes add a chicken broth cube to my white rice – delicious!
Best way To cook the rice (the traditional way) is with cast iron pan. You have to get the bottom crispy… I am Puerto Rican and that’s is how my grandmother made it.
I agree that the pegao is delicious! Though you can’t get it with a rice cooker, you do get delicious rice, quickly, for those days when you have less time!
your arroz con gandules was fantastic. I’m waiting for some more great, easy recipes please!!!!
Thanks so much, Michelle! Check the recipes section of our site for more recipes. 😉
How many cups (or handfuls) of rice is this recipe for, please? I have a 20-cup rice cooker and would like to make that much for a graduation party, but I do not know how much more of each ingredient to use.
Thank you!
Hi. Just picked up Goya Frozen Recaito and Sofrito. When you make this rice….which one do you use? Also have frozen gandules.
You could use either one, honestly. I normally purchase recaito, but both work fine. And frozen gandules is good too!
For the above recipe… how many cups of rice? What type of rice do you like using? (Brand/style)
I like a medium or long grain rice and normally purchase Arroz Rico, but any that you like is fine. As for the measurement, I normally do about 1 handful of rice per person. On average, I cook about 3 cups of rice in my cooker and just adjust the water accordingly.
Thank you so much for sharing this. Followed recipe and voilà instantly made in rice cooker. Awesome work.
Yay! You’re so welcome. I’m glad it worked out for you!
I don’t know how much rice to use for this recipe that will go with the measurements of everything.
I normally cook about 1 handful per person, but you could try out about 4 cups uncooked white rice and 1 3/4 cups water.
What brand is your rice cooker? Could you take a picture of it to see if it’s like mine.
I use an Aroma rice cooker.
how much rice and water are you using? I’ve made this 3 times and it keeps coming out messed up.
Thanks for the help!
I cant be sure by the directions how many people you are cooking for. I’m only cooking for two people since I’m using a small rice cooker. From your other comments, are you using about 4 cups of rice for this recipe? Would that be about 8 people?
Hi Millie. The full pot of rice that I make serves probably 6-8, depending on the serving size. The recipe I have here is about 4 cups of uncooked rice and about 1 3/4 cups water. For 2 people, you’d just have a lot of leftovers. 🙂
I am having trouble with the rice and water ratio. Im on my 3rd attempt now and did 4 c of rice and 2.5 cups of water. I am nervous that it isn’t enough water since my batch #2 was 2c rice and 1.5c water and it was crunch/uncooked.
I cook it 2hrs ahead of when I need it and leave the rice cooker on warm… When I’m ready to serve I usually have pegao on the bottom.
Can I use shrimp
You can add anything you want to make the rice your own!
How many servings was this for? 1 person, 2?
One pot served our family of 4, plus leftovers! 😉
This was delicious! I measured a handful of rice to equal one-quarter cup. For stove top, I use two cups water to one cup rice and my rice is always perfect. Purchased the rice cooker at Bed Bath and Beyond with coupon for a sweet deal – Aroma Professional. Rice came out perfectly. If you follow the instructions of putting in rice, then just enough water to cover the top, it will work. I also used Adobo after taste testing, just a little bit. You can buy all the ingredients on Amazon if your local grocery stores don’t sell them.
So glad the recipe directions worked out for you! Yes, you can buy the ingredients on amazon if you can’t find them locally. I think I have links within the recipe. 🙂
Hi, thanks for the recipe! I’m Chinese, so naturally, I have a rice cooker. I don’t even know how to cook rice in an actual pot (have tried and failed horribly…), so this was a lifesaver. I find the water right above rice works better than the normal 2 to 1 ratio for regular white rice. I think this is likely bc this recipe (and other ones similar) have added liquids like the tomatoe sauce, oil, etc., which makes it so the rice doesn’t need the extra liquid.
Tip for the pegao lovers: if you use a rice cooker with stainless steel pot instead of the non-stick kind, you get a bit of pegao, prob not exactly the same as from a stovetop pot but it’s something! Asians have our own version, so I totally get the love.
Thanks again! <3
Thanks, Alissa for the comment! I didn’t know there was such a love for pegao in other cultures as well! How cool! I think you’re right about the added liquids so the ratio not being exactly right – I find the “water above the rice” method works best for me too. 🙂
Love this!! And I even got pegao! My rice cooker is non stick so all that crispy goodness came right out. Sweet! Thank you for this recipe!
You’re so welcome! I love the pegao too! 🙂
This has become my “go-to” recipe when I want to make arroz con gandules. It comes out perfect every time. For years I tried this in the rice cooker and it always came out wrong. Thank you!
Oh that’s so wonderful! I’m so happy my recipe works for you! 🙂
I don’t have a rice cooker but I do have a pressure cooker and a crock pot. Would you happen to know what setting I would use for either one (for this recipe )?
To be honest, I’ve never used a pressure cooker in my life, so I have no idea how that would work. I’ve also never cooked rice in a crock-pot, myself, but have heard others have done this successfully. I would search around for recipes using a slow cooker to cook rice and see if you can find the setting you need. Sorry I couldn’t be of more help!
I have made arroz con gandules in my rice cooker so many times and I do use frozen corn with the Pigeon Peas. I also put shrimp in it if I have it. My Puerto Rican dad who never had rice from a rice cooker was also pleased with the results
Isn’t it great?! I love that we can have the same result with a shortcut. So glad your papi approved! 😉
My friend from Ponce always used the beans in a bag – not canned. I forgot how she told me to make it. Do you have a recipe for that? Think you had to soak the beans and then cook them and then she did the rice? Any way, it was out of this world good.
I don’t have a recipe, sorry, but I believe you are correct. You’ll need to presoak the beans, then cook them.
Hi I was just wondering what kind of rice cooker do you have & whats the name of it or can I purchase any rice cooker and it can work ?
Any rice cooker should work, but mine is an Aroma rice cooker.
Hi,
I need to make a big pan of arroz con gandules for a crowd. how should i adjust the ingredients?
With rice, you usually do about 1 handful of rice per person, but it really depends on how many people you’re trying to cook for. Maybe make 2 pots if you think that’ll be enough?
I don’t have a rice cooker. How can I make it in a Dutch oven (steel pot)? My rice is never dry enough. What am I doing wrong?
Thanks
If it’s not dry enough, then you’re probably using too much water. Try adjusting the amount of water and play with the measurement each time you cook it until you get it to the consistency you like.
I would refrain from advising people to rinse rice before cooking. As rice is fortified with vitamins the act of rinsing removes this and therefore results in making the rice nothing more than an empty calorie. The next time you purchase rice, take notices of the bag / box. All brands specifically advise that you NOT rinse before cooking.
I know this is a personal preference and very much something of a debate. However, regardless of what the brands advise on the bags/boxes, I have seen plenty of dirt in my rice and have picked out pieces of stone when I rinse my rice. That is why I ALWAYS rinse my rice as was taught to me by my mom and know that it’s the same reason many cooks do the same. Again, it’s up to the person cooking!
Why does my rice taste bitter?
Oh no, I can’t be sure why that would be! I would check that the gandules aren’t spoiled, that the rice is being rinsed properly, and that all other ingredients are not past their use-by date. Also make sure the pot/rice cooker is cleaned thoroughly. Hope that helps – bitter rice is no good!
Hi my first time making the arroz con gandules in the rice cooker and it turned out fabulous. You have a faithful person here from now on. Thanks so much I absolutely know my cooking habit has just changed lol. Have a happy holiday.
Hi Jennie! I absolutely love this! Thank you for leaving your comment and letting me know. I’m so glad you liked the recipe – it has been great to make this traditional rice dish in a more modern way. 😉 Happy Holidays!
So I gave this a try after trying many recipes on here. Ugh the struggle of pinterest lol. I love thsi rice but it’s always some what off. This way really worked for me. So glad I did it. Most of my Spanish friend ls can’t make rice oddly. The few that can’t … I can’t always beg for it right.
I’m so happy to hear that after trying other recipes, this one worked out for you! Now you can make your own rice and won’t have to beg your friends to make it! 😉
Oh,well …i followed the recipe to the T and 30 mins later my rice still was not cooked.
Oh no! I wonder if different rice cookers make a difference…
Many rice coolers are different depending on the type and weather they have multiple settings I have a expensive one that has tons of temps and settings and a cheaper one which I absolutely love and the low/med/high temps vary quite a bit.
Yeah, I think it may cook different depending on the type.
I also find 1:1 works for me as this was how I was taught and water comes right above the rice.
Oh great – good to know!
Any idea what to use instead of sofrito? The first ingredient is MSG.
You could make your own homade sofrito. Here’s a recipe I shared: https://www.modernmami.com/latino-latina-culture/puerto-rico/puerto-rican-sofrito-recipe/
How long do you suggest letting the rice sit before opening the rice cooker?
How much rice is used for this exact recipe?
Perfect Rice …..I just wish I used my usual Median Grain only because I was raised eating it.
I’m an ex-New Yorker and I learned many Spanish recipes while living there, mostly from Puerto Rican friends and neighbors. I have to say that you are the FIRST to say what I have always said of most Hispanic rice recipes I see on the internet. That is, the amounts of added liquid makes the rice come out too ‘soupy’ at the end. And, as I’m sure you know, once it’s gotten like that, there’s usually no way to UN-do it (other than placing the whole thing in the trash!).
Having learned (finally, after numerous times) not to follow the recipes too closely and wind up with rice soup, I now always use less liquid, whether it’s water or broth (even the liquid from canned beans adds to it). That way, if it needs more I can always add a bit. But usually I get exactly what I want. I LOVE that nicely browned rice that is created all around the bottom of a thick, heavy pot after you’ve slowly cooked the dish.
I nearly always to make mine with the pork chops (chuletas) IN the rice at the same time (after browning them first, of course). It gives it that nice flavor. But there is NOTHING in the world that has the taste of that not-quite-burnt rice! It’s almost like when you were a kid and finally got the prize at the bottom of the Cracker Jacks box (LOL), Oh…to be young again!
Anyway…
So if I am making this using one cup of rice, I will add no more than 1 to 1 1/2 cups liquid (counting ALL liquids); if using 2 cups rice, then it would be 2 to 2 1/2 cups liquid and so on (although if making more than 3 cups rice I’d probably go 3 1/2 to 4 cups liquid cuz…well, that’s a LOT of rice!).
Anyway, thanks for the recipe, ModernMami. It’s possibly the BEST I’ve come across in all these years searching for a great and authentically great-tasting arroz con gandules recipe. You’re the BEST!
Oh yeah, a couple of helpful (?) hints for your readers. When I make mine, with the pork chops (or ribs), I sometimes add a quarter to a half of a red pepper, thinly sliced or chopped, (cook along with the onions) and about a teaspoonful of capers. The two give it a hint of its South African roots–not to mention another level of flavor to an already wonderful dish.
Thanks again and have a great day! I finally will!!!
Thank you so much for the kind words! Yes, every recipe usually has to be tweaked a little bit – maybe because of a difference in pots, stove, brand of ingredients, etc. It’s good to follow along and adjust as necessary for your personal taste. Thanks again!
Jarred sofrito and made in a rice cooker?? Someone isn’t really Puerto Rican.
If you have nothing nice to say. don’t say anything. This post is SPECIFICALLY ABOUT MAKING THIS DISH EASIER AND MOR FEASABLE FOR PEOPLE WHO DON’T HAVE THE TIME. GO HATE SOMEWHERE ELSE!! Rude rude rude person you are.
May I ask how many people your recipe is for? I’m trying to make this dish for 10 people and hope to have leftovers. I have an extra large jumbo rice cooker so that’s not an issue. Thank u
This recipe is the one I normally cook for our family of 4 and we do usually have leftovers. For a gathering of 10 people, you would need to increase the amount of rice and accordingly, increase the amount of water used. You would probably have to adjust the seasonings as well. A good rule of thumb is to make a cup of rice for each person. 😉
I was craving this dish. But I didn’t have a lot of time this was perfect I had to improvise just a little bit but still so good! thank you so much!
That’s what I love about this – the time saving aspect! So glad it worked for you!
It depends on the part of the US you’re in – NY had gandules and sofrito in most groceries but since moving to mid West I only found one international store that sold both.
Thank you so much for this recipe! I am from Barbados and I have been looking for a rice and peas recipe for the rice cooker. Most of the ones I have been finding have been for Jamaican rice and peas which uses another kind of pea and I was not sure if it would work as different peas/beans have different cook times. This isn’t exactly like Bajan rice and peas but it gives me a good start point and I also look forward to trying it exactly as you have it! Thanks again! Oh by the way, I have found the a ratio of 1.5 water to 1 cup of rice works well but if you rinse/soak your rice like we tend to do then add a little less water as the rice soaks some up during rinsing/soaking