If you’re craving something soulful and packed with flavor, let me introduce you to this Puerto Rican Chickpeas with Sofrito and Rice Recipe—one of my all-time favorites. It’s hearty, comforting, and bursting with that iconic Puerto Rican comfort food vibe. Trust me, once you make this, you’ll be hooked on how the chickpeas soak up the magic of sofrito, perfectly paired with fluffy arroz con gandules. Ready to dive in? Let’s get cooking!
Why You’ll Love This Recipe
- Authentic Puerto Rican Flavor: The sofrito base gives you that genuine taste straight from the island kitchen.
- Plant-Based Protein Packed: Chickpeas take center stage, supplying hearty nutrition without meat.
- Perfect Weeknight Meal: It comes together in about 45 minutes, ideal for comforting dinners that don’t drag on.
- Great for Meal Prep: Leftovers reheat beautifully, so you can enjoy the flavors all week long.
Ingredients You’ll Need
Getting the right ingredients is the key to nailing this Puerto Rican Chickpeas with Sofrito and Rice Recipe. Everything works together from the fresh veggies to the special seasoning that makes the dish sing. Plus, I’ll share little tips to grab the best versions of each.
- Olive oil: Use a good quality extra virgin for that rich, fruity flavor.
- Yellow onion: Choose firm, fresh onions—their sweetness balances the sofrito perfectly.
- Green bell pepper: Look for bright, crisp peppers to give you that characteristic vibrant sofrito base.
- Cilantro: Fresh cilantro is non-negotiable—its bright herbaceous notes are what make the dish feel alive.
- Garlic: Fresh cloves, minced finely to spread their aroma through the sauce.
- Tomato sauce: Go for no-salt-added or your preferred brand to control seasoning.
- Sazon seasoning: This seasoning blend is Puerto Rican kitchen gold; I’ll share a homemade version in the notes!
- Canned chickpeas: Rinsed and drained, they soak up all those flavors without becoming mushy.
- Vegetarian broth: Or water if you don’t have broth, but broth adds extra depth.
- Green pigeon peas: Essential for authentic arroz con gandules — keep the liquid inside the can to cook the rice perfectly.
- Basmati white rice: I use basmati for its fluffy, separate grains that complement the saucy beans.
- Avocado: Sliced fresh to add creaminess on the side.
- Tostones: Optional, but they bring that crispy, salty crunch I adore alongside this meal.
Variations
I like to tinker with this Puerto Rican Chickpeas with Sofrito and Rice Recipe now and then — it’s so versatile! Feel free to tweak it according to your pantry or dietary needs.
- Spicy kick: I add a finely chopped fresh chili or a dash of hot sauce when I crave more heat — it wakes the dish right up.
- Greener version: Sometimes I toss in chopped spinach or kale near the end for extra nutrients and texture.
- Brown rice swap: If you want a nuttier, heartier rice experience, swap basmati for brown rice, just add 10 more minutes to cook time.
- Make it meaty: To satisfy meat lovers, stir in diced ham or cooked chorizo for that smoky depth (I sneak this in for family dinners!).
How to Make Puerto Rican Chickpeas with Sofrito and Rice Recipe
Step 1: Build the Soulful Sofrito Base
Start by heating olive oil in a medium pot over medium heat — once it’s shimmering, toss in your finely diced onion, green bell pepper, cilantro, and garlic. You’ll want to sauté until the onions turn translucent and the peppers soften just a bit, about 2 to 4 minutes. The aroma here is already fantastic! Then reduce the heat to low and stir in the tomato sauce and sazon seasoning. Let it simmer gently for 2-3 minutes so the sauce thickens and all those flavors marry beautifully.
Step 2: Simmer the Chickpeas in Sofrito
Next, add your rinsed chickpeas and pour in the vegetarian broth. Keep the pot uncovered and simmer over low heat while you start the rice. Don’t forget to stir occasionally to prevent sticking and to help the chickpeas soak up all that savory goodness. If you notice your broth getting low, it’s probably simmering a touch too aggressively — just add half a cup more broth or water to keep everything nice and saucy.
Step 3: Sauté the Rice Vegetables and Add Peas
In another medium pot, heat olive oil over medium heat to begin the rice. Just like the chickpeas, add your finely diced onion, green pepper, cilantro, and garlic, then sauté until softened and fragrant, about 2 to 4 minutes. Stir in the tomato sauce and sazon again, letting it simmer for 2 minutes until it thickens slightly. This layering of flavors is exactly why the rice tastes so much better than plain cooked grains.
Step 4: Cook the Rice with Pigeon Peas
Now pour in the entire can of pigeon peas with their liquid (don’t drain!). Add 3 cups of water and bring everything to a boil. Once boiling, stir in your basmati rice, cover the pot, lower the heat, and let it simmer gently for about 20 minutes. Keep an eye on it towards the end to make sure it doesn’t burn or dry out — the rice should be tender and fluffy when done.
Step 5: Final Seasoning and Serve
Give both your chickpeas and rice a taste test — adjust salt, or even a little more sazon if you like it bold. Serving this dish is my favorite part: spoon the rice on a plate, ladle generous portions of the chickpeas with that rich sauce on top, sprinkle fresh cilantro, and add a few creamy avocado slices. If you want to go all out, a handful of crunchy tostones on the side is the cherry on top!
Pro Tips for Making Puerto Rican Chickpeas with Sofrito and Rice Recipe
- Make Your Own Sazon: I discovered mixing paprika, garlic powder, cumin, salt, and annatto powder replicates sazon perfectly when you can’t find it in the store.
- Simmer Low and Slow: Keeping the heat low while simmering prevents the chickpeas from drying out and helps the flavors deepen.
- Prep Ingredients Ahead: Having your veggies finely diced and ready makes the process smoother — sofrito cooks quick!
- Avoid Overcooking Rice: Fluff the rice gently with a fork and resist stirring while it cooks to keep grains separate and fluffy.
How to Serve Puerto Rican Chickpeas with Sofrito and Rice Recipe
Garnishes
I love brightening this dish with extra fresh cilantro sprinkled on top and some creamy slices of ripe avocado. It adds a lovely contrast in texture and temperature that really elevates the eating experience.
Side Dishes
Classic tostones are my go-to side, bringing a wonderful crunch. You can also pair it with a simple green salad or some pickled onions if you want that tangy bite.
Creative Ways to Present
For special occasions, I serve the chickpeas over a bed of rice in individual bowls, drizzle some extra sofrito sauce around the edges, and garnish with edible flowers or microgreens to impress guests with bright colors and a homey yet elegant touch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight glass containers in the fridge, and it usually lasts me about 3-4 days. The chickpeas soak up even more flavor overnight—if you can wait that long!
Freezing
Freezing works well with this recipe. I portion out servings of chickpeas and rice separately in freezer-safe containers. Just thaw in the fridge overnight before reheating for the best texture.
Reheating
I reheat gently on the stovetop or microwave, adding a splash of water or broth if it seems dry. This helps keep the chickpeas saucy and the rice fluffy without drying out.
FAQs
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Can I use dried chickpeas instead of canned?
Absolutely! If you use dried chickpeas, soak them overnight and cook them separately until tender before adding to the sofrito. Just remember to adjust your cooking time so the chickpeas don’t remain firm.
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What can I substitute for sazon seasoning if I don’t have it?
You can make a simple blend using garlic powder, ground cumin, smoked paprika, salt, and a pinch of turmeric or annatto powder for that signature color and flavor. This works great if sazon is hard to find.
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Is this recipe vegan?
Yes! This Puerto Rican Chickpeas with Sofrito and Rice Recipe is completely plant-based, making it ideal for vegans and anyone looking for wholesome, meat-free comfort food.
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Can I use different rice for the arroz con gandules?
While basmati is recommended for its texture, you can swap in other long-grain white rice varieties. Just be sure to adjust cooking times and water ratios based on the rice you choose.
Final Thoughts
This Puerto Rican Chickpeas with Sofrito and Rice Recipe has a special place in my heart because it’s more than just a meal — it’s a celebration of flavors and home cooking. Whether you’re looking to impress guests, feed a family, or just savor something satisfying after a long day, this recipe has your back. Trust me, you’ll find comfort and joy in every bite!
Print
Puerto Rican Chickpeas with Sofrito and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
- Diet: Vegan
Description
Mama’s Chickpea in Sofrito with Arroz con Gandules is a comforting and flavorful Puerto Rican-inspired dish featuring protein-rich chickpeas simmered in a vibrant sofrito sauce, paired with fragrant basmati rice cooked with green pigeon peas. This vegan and low-fat recipe delivers authentic Caribbean flavors in a wholesome and satisfying meal perfect for dinner or meal prep.
Ingredients
For the sofrito (for the chickpeas):
- 2 teaspoons olive oil
- ½ cup very finely diced yellow onion
- ½ cup very finely diced green bell pepper
- ⅓ cup finely diced cilantro
- 3 cloves garlic, minced
- 1 cup tomato sauce (from one 15 oz can – reserve extra sauce for rice)
- 3 teaspoons (2 packets) Sazon seasoning
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 ½ cups low sodium vegetarian broth (or water)
For the rice:
- 2 teaspoons olive oil
- ⅓ cup very finely diced yellow onion
- ⅓ cup very finely diced green bell pepper
- ¼ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ cup no salt added tomato sauce
- 3 teaspoons (2 packets) sazon seasoning
- 1 (15 oz) can green pigeon peas (with liquid)
- 3 cups water
- 2 cups basmati white rice
To garnish:
- Extra fresh chopped cilantro
- Avocado slices
- Tostones
Instructions
- Make the sofrito: Heat olive oil in a medium pot over medium heat. Once hot, add finely diced onion, green bell pepper, cilantro, and minced garlic. Sauté until onions turn translucent and bell peppers soften, about 2-4 minutes. Lower heat and stir in tomato sauce and sazon seasoning. Simmer for 2-3 minutes until the sauce combines well.
- Simmer chickpeas: Add the rinsed chickpeas and low sodium vegetable broth to the pot. Keep the mixture simmering uncovered over low heat while you prepare the rice, stirring occasionally so the chickpeas absorb the spices. If liquid gets too low, add up to ½ cup water or broth to maintain moisture.
- Prepare the rice sofrito: In another medium pot, heat olive oil over medium heat. Add diced onion, green bell pepper, cilantro, and minced garlic. Sauté until onions are translucent and peppers soften about 2-4 minutes. Lower heat to medium-low, add tomato sauce and sazon, and simmer for 2 minutes until the sauce blends.
- Cook the rice with pigeon peas: Add the entire can of green pigeon peas with liquid and 3 cups water to the rice pot. Bring to a boil, then stir in basmati rice. Cover, reduce heat to low, and simmer for 20 minutes or until the rice is tender and liquid absorbed.
- Adjust seasoning and serve: Taste both the chickpeas and rice. Adjust salt or seasoning as needed. Serve the chickpeas and rice together, spooning extra sauce from the beans over the top. Garnish with fresh chopped cilantro, avocado slices, and tostones for an authentic Puerto Rican meal experience.
Notes
- This recipe is inspired by traditional Puerto Rican flavors and features vegetarian ingredients.
- The chickpeas provide over 13 grams of plant-based protein per serving, making it a filling and nutritious vegan dinner.
- Sazon seasoning can be homemade by mixing ground coriander, cumin, annatto powder, garlic powder, salt, and pepper if preferred.
- Use low sodium broth and no salt added tomato sauce to better control salt levels.
- Leftovers keep well and make great meal prep for up to 4 days refrigerated.
- To make tostones at home, slice green plantains, fry them twice in oil until golden and crispy.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 459 kcal
- Sugar: 4.4 g
- Sodium: 320 mg
- Fat: 6.1 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 87.8 g
- Fiber: 10.3 g
- Protein: 13.9 g
- Cholesterol: 0 mg
