Sus Hive Recipe Library

Vegan Arroz Con Gandules

Chef/operator production sheet for Vegan Arroz Con Gandules. Use this page for station prep, service setup, holding decisions, and catering execution. Vegan Arroz Con Gandules has been moved into the hosted responsive recipe system so the rice-and-pigeon-pea build can be proofed as a live browser page.

VeganChef/Operator Production SheetUC Option A

Vegan Arroz Con Gandules

Puerto Rican-style rice with sofrito, pigeon peas, tomato paste, herbs, and vegan seasoning.

Yield: small batch
Style: Vegan 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 sofrito
  • 3 cups vegetable broth
  • 1 1/2 tsp sazón con achiote y culantro
  • 1 to 2 tsp vegan bouillon or to taste
  • 2 tbsp tomato paste
Herbs + Rice
  • 1 tsp dried oregano
  • 1/4 cup chopped cilantro, optional
  • 2 to 3 bay leaves
  • 2 tbsp pimento-stuffed olives, optional
  • 1 can pigeon peas, drained
  • 2 cups parboiled rice

Prep / Cook Method

  1. Heat oil in a caldero or Dutch oven over medium heat. Add sofrito and cook about 4 minutes until fragrant.
  2. Stir in sazón, tomato paste, and vegan bouillon.
  3. Add pigeon peas, oregano, bay leaves, broth, plus cilantro and olives if using. Bring to a boil.
  4. Taste liquid and adjust seasoning.
  5. Add rice and stir to distribute evenly.
  6. Cover and cook until most visible liquid is absorbed.
  7. Stir once, cover again, lower heat, and steam 20 to 25 minutes until fluffy.

Finish + Service

  • No ham, bacon, chicken broth, or chicken bouillon.
  • Keep the sofrito, sazón, olives, and pigeon peas for the classic profile.
  • Let rest briefly, then fluff and serve hot.

Holding / Reheat / Catering Notes

  • Verify every ingredient label before making a vegan claim.
  • Prevent cross-contact with dairy, egg, meat, seafood, and honey where relevant.
  • Hold and garnish separately when texture matters.
  • 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.