Hearty & Flavorful Vegan Puerto Rican Rice and Beans (Arroz con Gandules)

This recipe for vegan Puerto Rican rice and beans, famously known as Arroz con Gandules, is a culinary journey to the Caribbean. Whether served as a robust side dish or a satisfying main course, each forkful bursts with authentic, vibrant flavors from a meticulously blended mix of traditional spices. It’s a plant-based twist on a beloved classic, delivering all the warmth and richness without compromise. Prepare to be delighted by this easy-to-make, incredibly flavorful dish perfect for any day of the week.

Rice and beans is a foundational dish embraced by cultures across the globe, a testament to its comforting simplicity and nutritional value. From the bustling kitchens of Cuba, where you find the rich and hearty Congri, to the vibrant flavors of Jamaican rice and peas, or even the nourishing Kitchari in Indian cuisine that pairs lentils and beans with rice, this staple combination has endless variations. Each regional interpretation brings its unique spices, legumes, and cooking methods, making it a truly global phenomenon.

The Puerto Rican version adds its distinctive Caribbean flair, creating a dish that stands out. The magic truly begins with the sofrito, a aromatic foundational blend of finely chopped herbs, peppers, onions, garlic, and tomatoes that serves as the soul of many Caribbean and Latin American dishes. This savory paste infuses the rice with incredible depth and character. (You might recognize the essence of sofrito from other vibrant recipes like my Chipotle Sofritas!) Beyond the sofrito, the choice of beans is key: instead of common pinto or black beans, traditional Arroz con Gandules features gandules, or green pigeon peas, providing a unique texture and nutty flavor profile, along with a healthy dose of plant-based protein.

Key Ingredients for Authentic Flavor

Crafting the perfect vegan Arroz con Gandules starts with selecting the right ingredients. Each component plays a vital role in building the dish’s complex and satisfying flavor. Below is a detailed look at what you’ll need to create this Caribbean masterpiece. For precise quantities and step-by-step instructions, please scroll down to the full recipe card.

• Olive Oil: Essential for sautéing the sofrito, providing a smooth base for all the flavors to develop.
• Yellow Onion: Forms a key part of the aromatic sofrito base. White onion is also a suitable alternative if yellow isn’t available, offering a slightly sharper bite.
• Green Bell Pepper: Adds a fresh, slightly sweet, and peppery note to the sofrito, contributing to both flavor and color.
• Cilantro: A crucial herb for its bright, citrusy, and slightly pungent flavor. In Puerto Rico, culantro is traditionally preferred due to its stronger, more robust flavor profile. While culantro can be harder to find, if you discover it locally, use it for an even more authentic taste, but remember to use a bit less as its potency is much higher than cilantro.
• Tomato Sauce: Contributes to the rich, savory base of the dish, adding a touch of acidity and deep red color. You can even use homemade tomato sauce for extra freshness.
• Salt: Balances and enhances all the other flavors, making them pop.
• Garlic Powder & Onion Powder: These dry forms of garlic and onion provide concentrated flavor that complements the fresh aromatics in the sofrito, ensuring a deep and consistent taste.
• Ground Cumin: Adds a warm, earthy, and slightly pungent flavor, characteristic of many Caribbean and Latin American dishes.
• Ground Coriander: Offers a warm, nutty, and citrusy undertone that beautifully rounds out the spice blend.
• Ground Achiote (Annatto Seeds): This vibrant spice is key for both its subtle earthy flavor and its beautiful natural orange-red color. If ground achiote is hard to source, a popular shortcut is to substitute all the individual dry seasonings for a pre-made Sazon Culantro y Achiote seasoning blend, which encapsulates many of these traditional flavors.
• Oregano: Provides an aromatic, slightly bitter, and peppery note, adding another layer of complexity to the spice blend.
• Dried Parsley: A mild, fresh, and slightly peppery herb that contributes to the overall herbaceousness of the dish.
• Turmeric: Used sparingly, it adds a hint of earthy flavor and a warm golden hue to the rice, enhancing its visual appeal.
• Green Pigeon Peas (Gandules): The star legume of this dish. These dark green, nutty peas have a creamy texture and are foundational to Arroz con Gandules. They are readily available canned in most grocery stores.
• Vegetable Broth or Water: The cooking liquid for the rice. Using homemade vegetable broth will infuse the dish with even more depth and flavor, making it incredibly savory.
• Long-Grain White Rice: Crucial for the desired fluffy and separate grain texture of this dish. Unlike short-grain rice, which tends to cook up sticky, long-grain varieties like jasmine or basmati (as alternative options) ensure each grain is distinct.

Are Pigeon Peas the Same as Green Peas?

No, despite their similar names, pigeon peas (gandules) are distinctly different from common green peas. Pigeon peas are larger, typically dark green or brown, with a more substantial, nutty flavor and a wonderfully creamy, slightly starchy texture when cooked. They are a staple in Caribbean, Latin American, and Indian cuisines, offering a robust profile that green peas simply don’t match. You can usually find them pre-canned or dried in most well-stocked grocery stores or international markets, making them convenient to use in this recipe.

How to Make Vegan Puerto Rican Rice and Beans: A Step-by-Step Guide

Once you have all your vibrant ingredients ready, preparing this delicious vegan Puerto Rican rice and beans is a straightforward and rewarding process. Follow these steps to create a truly authentic and flavorful meal:

1. Warm the Oil: Begin by placing a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and allow it to shimmer, indicating it’s ready for the aromatic sofrito base.

2. Prepare the Sofrito Mixture: In a food processor, combine the roughly chopped yellow onion, green bell pepper, and fresh cilantro. Pulse until the mixture forms a chunky sauce, similar in consistency to a thick salsa. Be careful not to over-blend; you want some texture, not a smooth paste. This is the heart of your flavor!

3. Cook the Sofrito: Add the prepared sofrito mixture to the hot oil in the pot. Cook for approximately 6 minutes, stirring frequently. As it cooks, the aromatics will soften and deepen in color, releasing their incredible fragrances and building a foundational layer of flavor for your rice and beans.

4. Add Spices, Peas, and Liquid: To the cooked sofrito, add all the remaining ingredients EXCEPT the rice. This includes your tomato sauce, green pigeon peas, and all the dry spices like salt, garlic powder, cumin, coriander, achiote, onion powder, oregano, dried parsley, and turmeric, along with your vegetable broth or water. Stir everything well to combine, bringing the mixture to a rolling boil. This step allows the spices to bloom and meld into the liquid, creating a rich broth for the rice.

5. Incorporate the Rice and Simmer: Once the liquid is vigorously boiling, stir in the long-grain white rice. Give it a good stir to ensure the rice is evenly distributed and submerged in the liquid. Immediately cover the pot tightly and reduce the heat to its lowest setting. Allow the rice to cook undisturbed for 20 to 22 minutes. Resist the urge to lift the lid or stir during this time, as steam is crucial for perfectly fluffy rice. The rice is done when it’s tender and most of the liquid has been absorbed.

6. Finish and Serve: Once cooked, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the steam to redistribute and the rice to fully fluff up. Finally, gently fluff the rice with a fork, taste, and adjust seasonings if necessary. Serve hot and enjoy your homemade vegan Arroz con Gandules!

Tips for Success: Achieving the Perfect Puerto Rican Rice and Beans

While making vegan Puerto Rican rice and beans is quite simple, a few expert tips can elevate your dish from good to absolutely perfect:

• Prioritize Fresh Spices: The heart of this dish lies in its aromatic spices. Before you start cooking, check the freshness of your ground spices. When you open the jars, they should release a fragrant, potent aroma. If they smell dull, musty, or have no discernible scent, it’s a clear sign they’ve lost their potency and are due for replacement. Using fresh spices ensures a deeply flavorful and vibrant Arroz con Gandules.
• Always Use Long-Grain White Rice: The type of rice you choose significantly impacts the final texture. This recipe specifically calls for long-grain white rice because it cooks up light, fluffy, and with distinct, separate grains. Short-grain rice, on the other hand, contains more starch and will result in a much softer, stickier, and clumpier texture, which is not traditional for this dish. Stick to long-grain for the authentic experience.
• Monitor the Rice During Cooking: While it’s important to resist the urge to constantly lift the lid (which releases steam essential for cooking), do check the rice occasionally towards the end of the cooking time (around the 18-20 minute mark). A quick, gentle peek can help prevent sticking to the bottom of the pan. If you notice the rice is still firm but the liquid has fully absorbed, you might need to add a small splash of extra water or broth, cover immediately, and continue cooking for a few more minutes until tender. The goal is tender rice with no excess liquid.

Customizing Your Arroz con Gandules: Variations and Substitutions

This vegan Puerto Rican rice and beans recipe is incredibly versatile and can be adapted to suit your preferences or what you have on hand. Don’t be afraid to experiment!

If you have difficulty finding green pigeon peas (gandules) or simply prefer other legumes, you can easily substitute them with canned kidney beans, pinto beans, or black beans. Each will offer a slightly different flavor and texture profile, but still result in a delicious and hearty dish. For example, kidney beans will add a slightly creamier texture, while black beans offer a milder, earthy flavor.

Regarding rice, while long-grain white rice is traditional, you can also use other long-grain varieties like Basmati or Jasmine rice. Basmati provides a more aromatic, slightly nuttier flavor, and very separate grains. Jasmine rice offers a slightly softer, more fragrant texture. Both are excellent choices if you’re looking to explore different nuances without compromising the overall quality of the dish.

Serving Suggestions for Your Vegan Puerto Rican Rice and Beans

Vegan Puerto Rican rice and beans is a wonderfully versatile dish that can be enjoyed in many ways. It’s substantial enough to stand on its own as a fulfilling main course, especially for a hearty lunch or dinner. However, it also makes an excellent side dish to complement other Caribbean or Latin-inspired meals. Consider pairing it with a side of sweet plantains for a delicious contrast, a refreshing Rainbow Fruit Salad with Maple Lime Dressing, or alongside perfectly seasoned Marinated Tofu for an extra boost of protein. The leftovers are also incredibly versatile – I love using them as a flavorful and satisfying filling for burritos or enchiladas!

Storage and Freezing Instructions for Leftovers

This vegan Puerto Rican rice and beans recipe is great for meal prep, as it stores beautifully. To keep leftovers fresh, transfer them to an airtight container and store them in the refrigerator for up to 5 days. When you’re ready to enjoy them again, reheat the rice in a skillet over medium heat, adding a splash of water or vegetable broth to help loosen up the grains and prevent drying. Alternatively, you can reheat it quickly in the microwave until warmed through.

For longer storage, this dish freezes exceptionally well! Portion the cooled vegan Puerto Rican rice and beans into an airtight freezer-safe container or a heavy-duty freezer bag. It can be frozen for up to 3 months. To serve, simply transfer the frozen dish to the refrigerator to thaw overnight, then reheat according to the instructions above, adding a little liquid if needed to restore its texture.

More Delicious Vegan Rice Recipes to Explore

If you love the comforting and versatile nature of rice dishes, you’re in luck! Here are some other fantastic vegan rice recipes to inspire your next meal:

• Vegan Arancini Fried Rice Balls (With Air Fryer Option)
• Creamy Vegan Mushroom Wild Rice Soup
• Korean (Gochujang) Tofu Rice Bowls
• Sheet Pan Fried Rice (Vegan & One Pan)

Enjoy, friends! If you try this authentic vegan Puerto Rican rice and beans recipe, we’d love to see your creations! Please snap a photo and tag #jessicainthekitchen on Instagram. Your feedback is truly appreciated, so please leave a comment below and consider giving the recipe a rating. Thank you for sharing your culinary journey with us!

Vegan Puerto Rican Rice and Beans (Arroz con Gandules)

Servings:

8
servings

Prep Time:

5 minutes
mins

Cook Time:

30 minutes
mins

Total Time:

35 minutes
mins

This recipe for vegan Puerto Rican rice and beans works as a side dish or a filling meal on its own! Each bite is full of flavour thanks to a blend of authentic Caribbean spices.

Ingredients

• 1
  tablespoon
  olive oil
  (12 grams)
• 1
  cup
  yellow onion
  (rough chopped, 135 grams)
• 1
  cup
  green bell pepper
  (rough chopped, 145 grams)
• ½
  cup
  fresh cilantro
  (rough chopped, 20 grams)
• 1
  cup
  tomato sauce
  (235 grams)
• 1 ½
  teaspoon
  sea salt
  (10 grams)
• 2
  teaspoon
  garlic powder
  (3 grams)
• ½
  teaspoon
  ground cumin
  (1 gram)
• ½
  teaspoon
  ground coriander
  (1 gram)
• ½
  teaspoon
  ground achiote
  (annatto seeds, 1 gram)
• ½
  teaspoon
  onion powder
  (1 gram)
• ½
  teaspoon
  oregano
  (0.5 grams)
• ½
  teaspoons
  dried parsley
  (0.5 grams)
• ¼
  teaspoon
  turmeric
  (0.7 grams)
• 30
  ounces
  canned green pigeon peas
  (also known as gandules, 850 grams)
• 2 ½
  cups
  vegetable broth
  (or water, 600 grams)
• 2
  cups
  long grain white rice
  (450 grams)

Instructions

1. Place a large pot over medium heat and add oil.
2. To a food processor, add the onion, bell pepper, and cilantro and pulse into a chunky sauce resembling a salsa. Do not blend too much.
3. When the oil is heated, add the blended mixture to the pot and cook for approximately 6 minutes, stirring often.
4. Add all remaining ingredients except the rice and bring to a boil.
5. Once boiling, add the rice, cover, and reduce the heat to low. Cook for 20 – 22 minutes.
6. Taste and stir in any additional spices if desired before serving.

Notes

• Spice Substitution: You can substitute the individual dry seasonings for Sazon Culantro y Achiote for convenience.
• Bean Alternatives: Feel free to substitute canned kidney beans, pinto beans, or black beans in place of pigeon peas if preferred.
• Rice Varieties: Basmati or jasmine rice work great for this recipe as alternatives to standard long-grain white rice, offering different aromatic profiles.
• Storage: Store leftovers of Puerto Rican rice and beans in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the rice, or use a microwave.
• Freezing: This vegan Puerto Rican rice and beans dish can be frozen in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.

Calories:
340
kcal
,

Carbohydrates:
68
g
,

Protein:
11
g
,

Fat:
3
g
,

Saturated Fat:
0.5
g
,

Polyunsaturated Fat:
1
g
,

Monounsaturated Fat:
1
g
,

Sodium:
885
mg
,

Potassium:
637
mg
,

Fiber:
9
g
,

Sugar:
3
g
,

Vitamin A:
433
IU
,

Vitamin C:
19
mg
,

Calcium:
76
mg
,

Iron:
2
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
Puerto Rican

Course:
Dinner

Author:
Jessica Hylton