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Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the sofrito and Sazon seasoning to the hot oil. Stir to combine and cook for 1 minute until fragrant.

Stir in the Adobo seasoning and salt. Mix well.

Pour in the 4 cups of water. Add the bay leaves and sliced Spanish olives. Bring the mixture to a boil.

Once the liquid is boiling, add the washed and rinsed medium grain rice. Stir gently to combine. Ensure the rice is submerged in the liquid. A good indicator that your rice to water ratio is correct is if a spoon can stand upright in the mixture without falling.

Continue to boil the mixture, stirring occasionally, until most of the water has evaporated and the rice is visible on the surface.

Once the water has evaporated, gently gather the rice into a mound in the center of the pot.

Cover the pot tightly with a lid and reduce the heat to low. Cook for 25 minutes.

After 25 minutes, remove the lid and gently fluff and mix the rice with a fork.

Add the drained gandules to the rice and gently fold them in.
Cover the pot again and cook on low heat for an additional 5 minutes to allow the flavors to meld.

Remove from heat, give it one final gentle mix, and serve immediately. Enjoy your Arroz con Gandules!


Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the sofrito and Sazon seasoning to the hot oil. Stir to combine and cook for 1 minute until fragrant.

Stir in the Adobo seasoning and salt. Mix well.

Pour in the 4 cups of water. Add the bay leaves and sliced Spanish olives. Bring the mixture to a boil.

Once the liquid is boiling, add the washed and rinsed medium grain rice. Stir gently to combine. Ensure the rice is submerged in the liquid. A good indicator that your rice to water ratio is correct is if a spoon can stand upright in the mixture without falling.

Continue to boil the mixture, stirring occasionally, until most of the water has evaporated and the rice is visible on the surface.

Once the water has evaporated, gently gather the rice into a mound in the center of the pot.

Cover the pot tightly with a lid and reduce the heat to low. Cook for 25 minutes.

After 25 minutes, remove the lid and gently fluff and mix the rice with a fork.

Add the drained gandules to the rice and gently fold them in.
Cover the pot again and cook on low heat for an additional 5 minutes to allow the flavors to meld.

Remove from heat, give it one final gentle mix, and serve immediately. Enjoy your Arroz con Gandules!
