A Puerto Rican vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Bell peppers can be high in pesticide residue, making it worth sourcing organic. Similarly, choose organic olive oil for better quality. Onions generally have a low pesticide residue.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 small onion, finely diced
• 1 small green bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup sofrito (homemade or good-quality)
• 2 cups white rice, rinsed
• 4 cups vegetable broth
• 1 can (15 oz) gandules (pigeon peas), drained and rinsed
• 1/4 cup pimento-stuffed green olives, sliced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• to taste salt
• to taste black pepper
• 1 bay leaf
• 1/4 cup fresh cilantro, chopped (optional)

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and bell pepper, and sauté until softened, about 5 minutes.
3. Stir in the garlic and sofrito, cooking for another minute until fragrant.
4. Add the rice, stirring to coat it with the oil and sofrito mix.
5. Pour in the vegetable broth and bring to a boil.
6. Add the gandules, olives, tomato paste, cumin, oregano, and smoked paprika.
7. Season with salt and black pepper, and add the bay leaf.
8. Reduce heat to low, cover, and simmer until the rice is cooked and liquid is absorbed, about 25-30 minutes.
9. Remove from heat and let it sit, covered, for 5 minutes.
10. Fluff with a fork, remove the bay leaf, and sprinkle with cilantro before serving if using.

Notes

• For a spicier version, add a chopped jalapeño with the onion.
• Use brown rice if preferred; adjust cooking time accordingly.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Puerto Rican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.