Sus Hive Recipe Library

Arroz Con Gandules

Chef/operator production sheet for Arroz Con Gandules. Use this page for station prep, service setup, holding decisions, and catering execution. Arroz Con Gandules has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Arroz Con Gandules

Puerto Rican rice with pigeon peas, sofrito, tomato paste, and savory seasoning.

Yield: rice batch
Style: hot rice dish
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Base
  • 1 Tbsp olive oil
  • 1/3 cup diced country ham or bacon optional
  • 1/3 cup sofrito
  • 3 cups water or low-sodium chicken broth
  • 1 1/2 tsp sazón con achiote y culantro
  • 1 chicken bouillon cube, more if needed
  • 2 Tbsp tomato paste
  • 1 tsp dried oregano or Italian seasoning
  • 1/4 cup chopped cilantro optional
Finish
  • 2 bay leaves
  • 2 Tbsp pimento-stuffed olives optional
  • 1 can 15 oz pigeon peas, drained
  • 2 cups parboiled rice

Prep / Cook Method

  1. Heat oil in a pot. Add ham if using and sofrito; cook 4 minutes.
  2. Stir in sazón, tomato paste, bouillon, olives if using, and bay leaves.
  3. Add pigeon peas, oregano, and broth; bring to a boil. Stir in rice, cover, and simmer until liquid is absorbed and rice is tender.

Finish + Service

  • Let sit 5 minutes before fluffing and serving.
  • Works as a hot side or base under proteins.
  • Freezes well for later use.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.