Arroz con Gandules (Spanish Rice)
Arroz con Gandules (Spanish Rice)
Ingredients
- 2 tablespoons vegetable oil, or as needed
- 3 tablespoons sofrito
- 3 packets Sazon seasoning
- 1 tablespoon Adobo seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 4 cups water
- 3 bay leaves
- 1/2 cup Spanish olives, sliced
- 4 cups medium grain rice, washed and rinsed
- 1 can gandules, drained (15 ounce)
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the sofrito and Sazon seasoning to the hot oil. Stir to combine and cook for 1 minute until fragrant.
⏱️ 2 min
- 3
Stir in the Adobo seasoning and salt. Mix well.
⏱️ 1 min
- 4
Pour in the 4 cups of water. Add the bay leaves and sliced Spanish olives. Bring the mixture to a boil.
⏱️ 5 min
- 5
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.
⏱️ 3 min
- 6
Continue to boil the mixture, stirring occasionally, until most of the water has evaporated and the rice is visible on the surface.
⏱️ 10 min
- 7
Once the water has evaporated, gently gather the rice into a mound in the center of the pot.
⏱️ 1 min
- 8
Cover the pot tightly with a lid and reduce the heat to low. Cook for 25 minutes.
⏱️ 25 min
- 9
After 25 minutes, remove the lid and gently fluff and mix the rice with a fork.
⏱️ 1 min
- 10
Add the drained gandules to the rice and gently fold them in.
⏱️ 1 min - 11
Cover the pot again and cook on low heat for an additional 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 12
Remove from heat, give it one final gentle mix, and serve immediately. Enjoy your Arroz con Gandules!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Gandules (Spanish Rice)
- 2 tablespoons vegetable oil, or as needed
- 3 tablespoons sofrito
- 3 packets Sazon seasoning
- 1 tablespoon Adobo seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 4 cups water
- 3 bay leaves
- 1/2 cup Spanish olives, sliced
- 4 cups medium grain rice, washed and rinsed
- 1 can gandules, drained (15 ounce)
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the sofrito and Sazon seasoning to the hot oil. Stir to combine and cook for 1 minute until fragrant.
⏱️ 2 min - 3
Stir in the Adobo seasoning and salt. Mix well.
⏱️ 1 min - 4
Pour in the 4 cups of water. Add the bay leaves and sliced Spanish olives. Bring the mixture to a boil.
⏱️ 5 min - 5
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.
⏱️ 3 min - 6
Continue to boil the mixture, stirring occasionally, until most of the water has evaporated and the rice is visible on the surface.
⏱️ 10 min - 7
Once the water has evaporated, gently gather the rice into a mound in the center of the pot.
⏱️ 1 min - 8
Cover the pot tightly with a lid and reduce the heat to low. Cook for 25 minutes.
⏱️ 25 min - 9
After 25 minutes, remove the lid and gently fluff and mix the rice with a fork.
⏱️ 1 min - 10
Add the drained gandules to the rice and gently fold them in.
⏱️ 1 min - 11
Cover the pot again and cook on low heat for an additional 5 minutes to allow the flavors to meld.
⏱️ 5 min - 12
Remove from heat, give it one final gentle mix, and serve immediately. Enjoy your Arroz con Gandules!
⏱️ 1 min