Sofrito is a blend of aromatic vegetables including onions and peppers, plus herbs and spices cooked in fat. This mixture, found in everything from bean to chicken recipes, forms the basis of many dishes in Puerto Rican and Latin American cuisines.

What are pigeon peas?

Pigeon peas, or gandules in Spanish, are a perennial legume part of the Fabaceae family, like chickpeas, alfalfa and peanuts. Originally cultivated in India, pigeon peas are found in cuisines all over the world and their adaptability make them ideal for stews , dals such as pigeon pea dal and rice dishes like pelau . Although similar in appearance as black eyed peas ( Vigna unguiculata ), pigeon peas are a different species ( Cajanus cajan ). Both legumes, however, are important sources of protein and fiber.

Arroz con Gandules

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For Chef JJ Johnson, this classic Puerto Rican dish is a centerpiece of celebrations.

JJ Johnson

Published on December 4, 2024

Tested by

Renu Dhar

Arroz con Gandules — Photo:
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Active Time:

15 mins

Total Time:

1 hr

Servings:

For Chef JJ Johnson of Fieldtrip in New York City, the aroma of arroz con gandules heralds the arrival of the holiday season, a time spent cooking alongside family. Served on special occasions, this classic rice dish from Puerto Rico gets its golden hue from a mixture of tomato sauce and sofrito, a blend of aromatic vegetables, herbs, and spices cooked in fat. Pigeon peas, or gandules, add a nutty flavor while the pimiento-stuffed olives lend briny notes.

Frequently Asked Questions

What is sofrito?

Sofrito is a blend of aromatic vegetables including onions and peppers, plus herbs and spices cooked in fat. This mixture, found in everything from bean to chicken recipes, forms the basis of many dishes in Puerto Rican and Latin American cuisines.
What are pigeon peas?

Pigeon peas, or gandules in Spanish, are a perennial legume part of the Fabaceae family, like chickpeas, alfalfa and peanuts. Originally cultivated in India, pigeon peas are found in cuisines all over the world and their adaptability make them ideal for stews, dals such as pigeon pea dal and rice dishes like pelau. Although similar in appearance as black eyed peas (Vigna unguiculata), pigeon peas are a different species (Cajanus cajan). Both legumes, however, are important sources of protein and fiber.

Notes from the Food & Wine Test Kitchen

Keep the rice covered with a lid during cooking. This allows the steam to cook the rice evenly.

Make ahead

Arroz can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.

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Ingredients

3 tablespoons vegetable oil
3 tablespoons green sofrito (such as Loisa Classic)
1/2 pound smoked ham, cut into 1/2-inch cubes
1/2 cup tomato sauce
1/3 cup pimiento-stuffed green olives, sliced
1 (0.25-ounce) package sazón with coriander and annatto (such as Goya) (about 1 1/2 teaspoons)
1 teaspoon adobo seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 cups uncooked long-grain rice (such as Lundberg Family Farms Organic Long Grain White Rice), rinsed and drained
1 (15-ounce) can pigeon peas, drained and rinsed
4 cups water

Directions

Heat oil in a large Dutch oven over medium until shimmering. Stir in sofrito, and cook, stirring continuously, until fragrant, about 2 minutes.
Stir in ham, tomato sauce, olives, sazón, adobo seasoning, garlic powder, salt, cumin, and oregano. Stir until all seasonings are dissolved, about 2 minutes.
Stir in rice and peas; cook, stirring constantly, until rice is coated, about 1 minute. Add 4 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until rice is cooked through, about 30 minutes. Remove from heat, and let stand, covered, about 15 minutes, before serving.

Originally appeared in Food & Wine magazine, December 2024 / January 2025