Arroz con Gandules (Vegan, Gluten-Free) — Party Batch

Name: Arroz con Gandules (Vegan, Gluten-Free) — Party Batch
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 14
Cuisine: Puerto Rican
Ingredients: Neutral oil (canola/avocado), 1/4 cup (4 Tbsp); Sofrito (Puerto Rican-style, green), 1 to 1 1/4 cups; Yellow onion, 1 large, finely diced (optional but recommended if your sofrito is mild); Green bell pepper, 1 medium, finely diced (optional but recommended if your sofrito is mild); Garlic, 4 cloves, minced (optional); Long-grain white rice, 8 cups (about 3.5–4 lb); Canned gandules verdes (pigeon peas), 4 cans (15 oz / 425 g each), lightly drained (don’t rinse); Vegetable broth or water, 12 cups (3 quarts) to start (adjust to your rice); Bay leaves, 2; Kosher salt, 2 tsp to start, plus more to taste; Black pepper, 1 tsp; Dried oregano, 1 tsp (optional); Achiote/annatto oil, 1–2 tsp (optional, for color) OR gluten-free sazón, 1 packet (optional)

Classic Puerto Rican arroz con gandules scaled for a crowd: fluffy, savory long-grain rice perfumed with sofrito and bay, studded with tender green pigeon peas. This version is vegan and gluten-free, designed for vacation kitchens and low-stress hosting—cook it in two medium pots for the most reliable texture. It holds beautifully for buffet service and pairs perfectly with fricasé, yuca al mojo, and tostones.

Total time: 55 minutes

Yield: Serves 14

Ingredients

Neutral oil (canola/avocado), 1/4 cup (4 Tbsp)
Sofrito (Puerto Rican-style, green), 1 to 1 1/4 cups
Yellow onion, 1 large, finely diced (optional but recommended if your sofrito is mild)
Green bell pepper, 1 medium, finely diced (optional but recommended if your sofrito is mild)
Garlic, 4 cloves, minced (optional)
Long-grain white rice, 8 cups (about 3.5–4 lb)
Canned gandules verdes (pigeon peas), 4 cans (15 oz / 425 g each), lightly drained (don’t rinse)
Vegetable broth or water, 12 cups (3 quarts) to start (adjust to your rice)
Bay leaves, 2
Kosher salt, 2 tsp to start, plus more to taste
Black pepper, 1 tsp
Dried oregano, 1 tsp (optional)
Achiote/annatto oil, 1–2 tsp (optional, for color) OR gluten-free sazón, 1 packet (optional)

Instructions

Divide for two pots (recommended). Split ingredients evenly between two pots:
Sauté aromatics + sofrito. Over medium heat, warm the oil in each pot. Add onion and bell pepper (if using) with a pinch of salt and cook until softened and the raw smell is gone, 3–5 minutes. Stir in sofrito (and garlic if using) and cook 1–2 minutes until fragrant.
Toast the rice. Add rice and stir to coat in the oil/sofrito. Cook 1–2 minutes, stirring, until the grains look glossy.
Add liquid + gandules; bring to a boil. Add broth/water, gandules, bay leaf, pepper, oregano (if using), and optional achiote oil or GF sazón. Stir once to combine and bring to a full boil.
Cover and steam (no stirring). As soon as it boils, cover tightly and drop heat to low. Cook 18–22 minutes.
Rest, then fluff. Turn off heat and let stand 10 minutes covered. Remove bay leaves and fluff with a fork.
Taste and adjust. Season with salt to taste. Keep covered to hold.

Notes

Sofrito: Refrigerated Puerto Rican-style (green, cilantro/recao-forward) is ideal. If your sofrito is very strong, skip the optional diced onion/pepper/garlic. Liquid ratio: This recipe starts at 1.5:1 liquid:rice (12 cups for 8 cups rice). If your rice brand typically needs more or less, follow its preferred ratio. Gandules: Use canned gandules verdes if possible. Lightly draining (not rinsing) keeps flavor; fully drain only if the can liquid tastes overly salty. Flavor add-ons: Achiote oil or GF sazón adds classic color. If using sazón, reduce salt slightly until you taste at the end. Make-ahead: Rice reheats well. Rewarm covered with a splash of water; fluff to restore texture.