Puerto Rican Chickpeas in Sofrito with Rice Recipe

If you’re craving a dish that’s bursting with flavor, comforting, and totally satisfying, you’ve got to try this Puerto Rican Chickpeas in Sofrito with Rice Recipe. It’s a heartwarming classic that feels like a big hug from my mama’s kitchen, and honestly, it quickly became one of my favorite ways to enjoy plant-based protein. The combination of tender chickpeas simmered in vibrant sofrito alongside fragrant arroz con gandules creates a meal that’s both wholesome and incredibly tasty—you’re going to want to make this again and again.

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Ingredients You’ll Need

The magic of this Puerto Rican Chickpeas in Sofrito with Rice Recipe lies in the fresh veggies and classic seasonings that build your sofrito, paired with perfectly cooked rice and peas. When shopping, fresh cilantro and good quality tomato sauce make a real difference, and keeping your sazon handy ensures authentic flavor.

• Olive oil: A fruity, mild olive oil works best to sauté without overpowering the other flavors.
• Yellow onion: Finely dice for the perfect balance of sweetness and aroma.
• Green bell pepper: Adds brightness and color; finely diced ensures it blends beautifully into the sofrito.
• Cilantro: Fresh cilantro is essential—it brings that iconic Puerto Rican herbal note.
• Garlic: Minced fresh garlic gives a savory punch that’s hard to beat.
• Tomato sauce: Use a no-salt-added or lightly salted variety so you can control seasoning.
• Sazon seasoning: For authentic taste; I’ll share how to make your own if you can’t find the packets.
• Canned chickpeas: Rinsed and drained, these little protein powerhouses absorb the sofrito flavors perfectly.
• Vegetarian broth or water: Low sodium broth adds depth, but water works just fine too.
• Green pigeon peas (arroz con gandules): Use the canned version including the liquid for easy cooking.
• Basmati white rice: I love basmati because it cooks up fluffy and separates nicely.
• To garnish: Extra fresh cilantro, creamy avocado slices, and crispy tostones take this dish over the top.

Variations

I like to mix things up depending on what I have on hand or to suit different tastes, and you can totally make this recipe your own. Whether you want it spicier, lighter, or extra hearty, there are simple tweaks that work beautifully.

• Make it spicy: I’ve added a pinch of crushed red pepper flakes or a diced fresh chili to the sofrito for a gentle heat that wakes up the dish.
• Swap the beans: Sometimes I substitute chickpeas with black beans or kidney beans, which still soak up the sofrito perfectly.
• Use brown rice: For extra fiber and a nuttier taste, brown rice works, but you’ll need to adjust cooking time and water.
• Add veggies: Throw in some diced carrots or zucchini for more color and nutrients.

How to Make Puerto Rican Chickpeas in Sofrito with Rice Recipe

Step 1: Building the Heart of the Dish — The Sofrito

Start by heating olive oil in a medium pot over medium heat. Once it’s shimmering, toss in the finely diced onion, green bell pepper, cilantro, and garlic. This mixture is the essence of Puerto Rican cuisine, and as you sauté for about 2 to 4 minutes until the onions turn translucent and the peppers soften, your kitchen will start smelling like magic. Lower the heat and stir in tomato sauce and sazon seasoning, letting it simmer gently for 2 to 3 minutes so those flavors really meld together.

Step 2: Simmer the Chickpeas

After your sofrito base is ready, add the rinsed chickpeas and vegetarian broth (or water) directly into the pot. Bring everything to a gentle simmer on low heat, uncovered, stirring it now and then. This steady simmer lets the chickpeas soak up the fragrant sofrito flavors while thickening the sauce. If you notice the liquid reducing too quickly, no worries — just add a little more broth or water to keep things saucy and prevent burning.

Step 3: Making the Arroz con Gandules (Rice with Pigeon Peas)

While the chickpeas soak up all that goodness, use another pot for your rice. Heat olive oil over medium heat, then sauté diced onion, green pepper, cilantro, and garlic about 2 to 4 minutes until soft and fragrant. Add the tomato sauce and sazon, simmering for 2 minutes so everything melds. Then add the whole can of green pigeon peas, including the liquid, plus 3 cups of water. Bring this to a rolling boil before stirring in the basmati rice. Cover, reduce heat to low, and let it simmer for about 20 minutes until the rice is tender and fluffy. This simultaneous cooking method saves time and layers complementary flavors.

Step 4: Final Touches and Adjusting Seasoning

Before serving, taste both the chickpeas and the rice to see if they need a bit more salt or seasoning. It’s easy to adjust here, so don’t be shy! This step ensures your Puerto Rican Chickpeas in Sofrito with Rice Recipe bursts with the perfect balance of flavors exactly to your liking.

How to Serve Puerto Rican Chickpeas in Sofrito with Rice Recipe

Garnishes

I love garnishing this dish with plenty of fresh chopped cilantro—it brightens each bite beautifully. A few creamy avocado slices add a rich contrast to the warm chickpeas and rice, and if you want the full Puerto Rican experience, crispy tostones on the side? Absolutely a must. My family digs into this combo every single time!

Side Dishes

I usually keep it simple with this dish because it’s such a complete meal, but if I do add sides, sweet plantains or a crisp green salad are my go-tos to balance the heartiness. Sometimes I serve it with a mango salsa for a little tropical zing.

Creative Ways to Present

For special occasions, I like to serve this Puerto Rican Chickpeas in Sofrito with Rice Recipe in mini clay cazuelas, which keeps the dish warm and looks festive. Layering the rice first, then a generous scoop of chickpeas on top, finished with avocado and cilantro—it’s a surefire crowd-pleaser that feels authentic and celebratory.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Puerto Rican Chickpeas in Sofrito with Rice Recipe keep wonderfully in an airtight container in the fridge for up to 4 days. I like to store the chickpeas and rice together because the flavors continue to deepen overnight—just be sure to scoop out portions carefully to preserve texture.

Freezing

This dish freezes really well—just portion the chickpeas and rice into freezer-safe containers or bags. When you’re ready to enjoy, thaw it in the fridge overnight. It’s perfect for meal prep and quick lunches on busy days.

Reheating

I reheat leftovers gently on the stovetop with a splash of water or broth to revive the moisture and prevent drying out. Microwaving works too, but stirring halfway through helps heat evenly so every bite is delicious and fresh-tasting.

FAQs

Final Thoughts

This Puerto Rican Chickpeas in Sofrito with Rice Recipe is more than just dinner—it’s a little celebration of my heritage and a reminder that good food brings comfort and connection. I honestly can’t recommend it enough because it’s flavorful, satisfying, and simple enough for any weeknight. Next time you want a cozy meal with endless flavor, give this recipe a try and share it with your favorite people—you’ll be hooked, just like I am!

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