Gluten Free Arroz con Gandules
This Puerto Rican classic is pure comfort in a pot — fragrant sofrito, smoky diced ham, briny olives, and tender pigeon peas all cooked into perfectly seasoned rice that feeds six hungry people without any fuss. The base is naturally built around long-grain white rice and whole-food ingredients, so there's no need to swap anything out or hunt down specialty products. The key watchpoints for anyone avoiding gluten are the sofrito and sazón packet, and the recipe calls those out directly — just verify your labels and you're good to go. Everything comes together in one heavy-bottomed pot, which means deep, layered flavor from the moment the sofrito hits the hot oil to the final 10-minute rest that lets the rice finish steaming to fluffy perfection. That resting step is non-negotiable — it's what separates properly cooked arroz con gandules from a sticky, uneven mess. A scatter of fresh cilantro over the top right before serving brightens the whole dish and makes it look as good as it smells. This is the kind of recipe you'll want on permanent rotation for weeknight dinners and weekend gatherings alike.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- ½ cup sofrito (homemade or store-bought, gluten free verified)
- 4 oz smoked ham, diced (about ½ cup)
- 1 packet (1.41 oz) sazón seasoning (gluten free, without msg if preferred)
- 1 tsp dried oregano
- ¼ cup tomato sauce
- ¼ cup pimento-stuffed green olives, sliced
- 1 can (15 oz) pigeon peas (gandules), drained and rinsed
- 2 cups long-grain white rice, rinsed
- 2 ½ cups chicken broth
- 1 cup water
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the sofrito and diced ham and cook, stirring occasionally, until the sofrito is fragrant and the liquid has mostly evaporated, about 5 minutes.
- 2
Stir in the sazón, dried oregano, tomato sauce, and sliced olives. Cook, stirring, for 1–2 minutes until the mixture is well combined and deepened in color.
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