The traditional name for Puerto Rican Rice is Arroz con Gandules.
This literally means “rice with pigeon peas.”
The two main characters of the dish.
But which rice should you actually use for Puerto Rican Rice?
That’s what we’ll cover in today’s post!
Best Rice: Parboiled Long-Grain Rice
The ideal Puerto Rican rice has well-seasoned grains that are fluffy and separate.
The easiest way to achieve these results is by using parboiled long-grain rice for the dish!
Parboiled rice basically means it’s rice that’s been pre-cooked while still in the husk.
And here are the…
Reasons to Use Parboiled Long-Grain Rice for Puerto Rican Rice
Fluffiness: The parboiling process removes extra starch from the rice grains. This helps the already-fluffy rice varieties (long-grains) achieve an even more separate texture once cooked.
Nutrition: Though it may not be as nutritious as brown rice, parboiled long-grain rice is still a healthier option than regular, long-grain rice. And, of course, there’s absolutely no reason to hate a delicious rice dish that boosts your nutrition, too, right?
Flavor Absorption: This might sound ironic, but the firmer, parboiled rice actually absorbs flavors better than regular white rice. This quality makes it extra easy to whip up a delicious Puerto Rican rice meal.
Rice Runner-ups
It happens– days when we just can’t buy specific ingredients for whatever reason.
Sometimes, that ingredient could be parboiled rice.
But don’t worry, parboiled long-grain rice isn’t the only rice that can help you cook irresistible and fluffy Puerto Rican rice.
Let me introduce two rice alternatives!
Basmati Rice
My friend swears by using Basmati rice for Puerto Rican rice.
And I can’t blame her. This rice works extremely well for the dish too!
See, Basmati rice is one of the fluffiest white rice that you can easily grab at local supermarkets. Plus, its long grains look very picturesque and appealing once cooked.
Curious about why this rice is not the best rice for Puerto Rican rice?
Well, I think its distinct aroma kinda pulls the dish away from being traditional.
And Basmati rice is less nutritious than my top pick, parboiled long-grain rice.
Long-Grain White Rice
The most common rice in the USA is also a good rice alternative for Puerto Rican rice.
Compared to Basmati rice, this long-grain rice has a very neutral aroma, making it pair well with the ingredients of the dish.
Plus, it also comes out very fluffy once cooked!
If you’re not a fan of Basmati rice’s aroma, just go ahead and grab a bag of long-grain white rice instead.
Just note that long-grain white rice is the most susceptible to being mushy among the three rice varieties on this list.
So, be more attentive when cooking the dish, especially once the rice is already in the pot.
Rice the Puerto Rican Way
Puerto Rican rice is all about getting fluffy grain results after cooking.
To achieve this, just choose between parboiled long-grain rice, Basmati rice, and long-grain white rice.
Guaranteed, your dish will come out perfect for today’s family dinner!
Simplified Arroz con Gandules
Say goodbye to boring dinners! Let me introduce this flavorful Arroz con Gandules recipe, which brings the taste of Puerto Rico directly to your home.
Ingredients
- 2 teaspoons of olive oil
- 1/3 cup of sofrito (store-bought or homemade)
- 1/3 cup of yellow onion (finely diced)
- 2 cloves of garlic (minced)
- 2 tablespoons of tomato paste
- 2 teaspoons of sazón seasoning
- 1 (15-ounce) can of green pigeon peas (with liquid)
- 3 cups of low-sodium chicken broth
- 2 cups of parboiled long-grain rice
- 1/4 cup of pimento-stuffed olives, sliced (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot over medium heat, heat 2 teaspoons of olive oil.
- Add the sofrito, finely diced yellow onion, and minced cloves of garlic. Sauté them for 3-4 minutes until fragrant.
- Stir in the tomato paste and sazón seasoning. Cook for another 2 minutes to blend the flavors.
- Add the entire can of pigeon peas (including its liquid) into the pot.
- Pour the 3 cups of low-sodium chicken broth in as well.
- Stir to combine all the pot’s contents and bring the mixture to a boil.
- Once it boils, add 2 cups of parboiled rice and 1/4 cup of sliced olives (if using) into the pot. Stir well.
- Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This will let the rice absorb all the liquid.
- Halfway through cooking, check and fluff the rice as needed.
- You may taste and adjust the seasoning with salt.
- Garnish rice with fresh cilantro before serving.
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