Puerto Rican arroz con gandules recipe for eight
Recipe shopping list — copy the items into Valedo.
This rice dish serves eight as a hearty side or main with a simple salad. It uses pigeon peas and sofrito for its classic flavor base.
Ingredients
Pork shoulder steak
1 pound
Olive oil
2 tablespoons
Sofrito
1 cup
Tomato sauce
8 ounces
Pimento-stuffed green olives
1/2 cup
Capers
2 tablespoons
Canned pigeon peas
2 cans
Long-grain rice
4 cups
Low-sodium chicken broth
5 cups
Sazón seasoning
2 packets
Dried oregano
1 teaspoon
Kosher salt
1 teaspoon
Fresh cilantro
1/2 bunch
How to make it
- Brown diced pork in oil in a heavy pot. 2. Add sofrito, tomato sauce, olives, capers, pigeon peas, sazón, oregano, and salt. 3. Stir in rice and broth. 4. Cover and cook on low until rice is tender. 5. Rest 10 minutes, fluff, and garnish with cilantro.
Who this list is for
This arroz con gandules recipe checklist is for home cooks planning to serve eight people, whether for a family dinner or a small gathering. If you want a classic Puerto Rican rice dish that’s filling enough to stand alone or pair with a salad, this list keeps you organized. It’s especially helpful if you’re new to sourcing ingredients like pigeon peas or sofrito.
How to use this list
Start by checking your pantry and fridge for items like olive oil, dried oregano, and kosher salt. Next, shop for fresh pork shoulder steak, sofrito, and cilantro. You’ll need canned pigeon peas and long-grain rice as the main base, along with tomato sauce and chicken broth for flavor and moisture. Don’t forget sazón seasoning packets, pimento-stuffed olives, and capers—these add the signature taste. Cross off items you already have before heading to the store.
Common mistakes
People often use the wrong type of rice—avoid short-grain or sticky rice, as it changes the texture. Skipping sofrito or substituting it with plain onions and peppers will flatten the flavor. Using regular chicken broth instead of low-sodium can make the dish too salty, especially with added olives, capers, and sazón. Don’t forget to rinse the rice before cooking to prevent gumminess.
What is on this list
Expect to gather pork shoulder steak, sofrito, canned pigeon peas, long-grain rice, and low-sodium chicken broth. You’ll also need tomato sauce, pimento-stuffed green olives, capers, sazón, oregano, kosher salt, and fresh cilantro. Review the list and cross off olive oil, salt, or other staples you already own to avoid buying doubles.
Before you cook
Chop the pork shoulder and cilantro, and measure out your spices and liquids before you start. Rinse and drain the pigeon peas. Make sure your pot is large enough for four cups of rice plus liquid. Once finished, let the arroz con gandules rest for a few minutes before fluffing and serving. Store leftovers in airtight containers for up to three days.
FAQ
Who is "Puerto Rican arroz con gandules recipe for eight" for?
This arroz con gandules recipe checklist is for home cooks planning to serve eight people, whether for a family dinner or a small gathering. If you want a classic Puerto Rican rice dish that’s filling enough to stand alone or pair with a salad, this list keeps you organized. It’s especially helpful if you’re new to sourcing ingredients like pigeon peas or s…
How should I use "Puerto Rican arroz con gandules recipe for eight"?
Start by checking your pantry and fridge for items like olive oil, dried oregano, and kosher salt. Next, shop for fresh pork shoulder steak, sofrito, and cilantro. You’ll need canned pigeon peas and long-grain rice as the main base, along with tomato sauce and chicken broth for flavor and moisture. Don’t forget sazón seasoning packets, pimento-stuffed olive…
What should I skip or avoid with "Puerto Rican arroz con gandules recipe for eight"?
People often use the wrong type of rice—avoid short-grain or sticky rice, as it changes the texture. Skipping sofrito or substituting it with plain onions and peppers will flatten the flavor. Using regular chicken broth instead of low-sodium can make the dish too salty, especially with added olives, capers, and sazón. Don’t forget to rinse the rice before c…
What is on the "Puerto Rican arroz con gandules recipe for eight" list?
Expect to gather pork shoulder steak, sofrito, canned pigeon peas, long-grain rice, and low-sodium chicken broth. You’ll also need tomato sauce, pimento-stuffed green olives, capers, sazón, oregano, kosher salt, and fresh cilantro. Review the list and cross off olive oil, salt, or other staples you already own to avoid buying doubles.
What should I know about before you cook?
Chop the pork shoulder and cilantro, and measure out your spices and liquids before you start. Rinse and drain the pigeon peas. Make sure your pot is large enough for four cups of rice plus liquid. Once finished, let the arroz con gandules rest for a few minutes before fluffing and serving. Store leftovers in airtight containers for up to three days.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.