Puerto Rican Rice and Beans (Arroz con Gandules)
Prep 10m Cook 40m Additional 10m Ready In 1h
Servings 8 servings Calories 256.1

Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!

Recipe Ingredients

  • 1 tablespoon olive oil
  • ½ cup sofrito
  • 2 cloves garlic, chopped
  • 1 (1.41 ounce) package sazon seasoning with achiote
  • ½ tablespoon adobo seasoning
  • 2 cups medium-grain white rice
  • 2 cups chicken broth
  • 1 ½ cups water
  • 1 (15 ounce) can gandules (pigeon peas), drained and rinsed
  • 2 tablespoons chopped fresh cilantro

Cooking Directions

  1. 1 Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
  2. 2 Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
  3. 3 Turn off heat and let rice sit, uncovered, for 10 minutes more.

Nutrition Facts

  • Calories 256.1
  • Carbohydrate 47.1 g
  • Cholesterol 1.5 mg
  • Fat 3.8 g
  • Fiber 2.7 g
  • Protein 7.1 g
  • Saturated Fat 0.4 g
  • Sodium 1287.7 mg
  • Sugar 0.6 g

Chef's Notes

You can also use short-grain rice; Hint: Add the tops of leftover bell peppers after you pour in the liquid and let it boil! Just want white rice? Just use rice, adobo, liquid, and one teaspoon oil.


  1. if possible, use ANY low sodium ingredients (ie: adobo, sazon, etc)...bc its too salty and you could always add more salt at the end/to taste...