Puerto Rican Chickpeas in Sofrito with Rice Recipe

If you’re craving comfort food that’s bursting with flavor and deeply satisfying, you’re going to love this Puerto Rican Chickpeas in Sofrito with Rice Recipe. I absolutely love how the chickpeas soak up the vibrant sofrito and the rice cooked with gandules adds that extra cozy touch that reminds me of home. Whether you’re new to Puerto Rican cooking or a seasoned fan, this recipe is friendly, flavorful, and perfect for weeknight dinners or meal prepping for the week ahead.

this …

Ingredients You’ll Need

Each ingredient brings something special to this Puerto Rican Chickpeas in Sofrito with Rice Recipe. Most of these you might already have in your pantry or fridge. If you’re new to sofrito or sazon, don’t worry — I’ll walk you through it.

• Olive oil: Use a good quality extra virgin olive oil for the best aroma in your sofrito.
• Yellow onion: Finely diced for a gentle sweetness that softens as it cooks.
• Green bell pepper: Adds that classic Puerto Rican sofrito color and fresh flavor.
• Cilantro: The fresh herby backbone of the sofrito; finely diced to spread its flavor evenly.
• Garlic: Minced; it brings a warm, aromatic punch.
• Tomato sauce: Look for no salt added if you want full control over saltiness.
• Sazon seasoning: This pre-made seasoning contains annatto, garlic, and other spices — or you can make your own (I’ll share how!).
• Chickpeas (canned): Rinsed and drained – they absorb all the flavors perfectly.
• Low sodium vegetarian broth or water: Broth adds depth, but water works in a pinch.
• Green pigeon peas (canned): Used whole with their liquid for the rice, for authentic arroz con gandules.
• Basmati white rice: I prefer basmati for the fluffy grains — but any long grain rice will work.
• Avocado slices, extra cilantro and tostones: Optional garnishes to round out your plate beautifully.

Variations

I love making this Puerto Rican Chickpeas in Sofrito with Rice Recipe my own by tweaking little things here and there depending on what I have on hand or what my family’s craving. Feel free to personalize it, too!

• Adding Heat: I sometimes toss in a small chopped chili pepper or a pinch of red pepper flakes to spice things up a bit — just enough to warm but not overwhelm.
• Using Brown Rice: For a nuttier texture and added fiber, I’ve swapped basmati with brown rice; just increase cooking time and liquid accordingly.
• Protein Boost: If you want more protein, I’ve added cooked cubed tofu or tempeh to the chickpeas for a hearty twist.
• Homemade Sazon: I discovered a simple homemade sazon blend with equal parts garlic powder, coriander, and annatto powder when I couldn’t find packets locally — it works beautifully.

How to Make Puerto Rican Chickpeas in Sofrito with Rice Recipe

Step 1: Build Your Sofrito Base

Start by warming olive oil in a medium pot over medium heat. I love the aroma when the oil warms and you add the finely diced onion, green bell pepper, cilantro, and garlic. Sauté these gently until the onions turn translucent and the peppers soften — about 2 to 4 minutes. It’s that fragrant base that makes Puerto Rican cooking so irresistible. Reduce the heat to low, stir in the tomato sauce and sazon seasoning, and let it simmer for 2 to 3 minutes. This melds everything into a beautiful sauce that’s ready to embrace your chickpeas.

Step 2: Add Chickpeas and Simmer

Next, stir in the rinsed and drained chickpeas along with your low sodium veggie broth (or water). Keep the heat low and let everything simmer uncovered while you prepare the rice. Stir every so often to prevent sticking and to ensure the chickpeas soak up all that luxurious sofrito flavor. If you notice the liquid evaporating too quickly (which happened to me more than once!), just add a splash more water or broth. Slow and steady is key here so the flavors deepen.

Step 3: Cook the Sofrito Rice

While your chickpeas are simmering, grab another medium pot for the rice. Warm olive oil over medium heat, then add another helping of finely diced onion, green pepper, cilantro, and minced garlic. Sauté again until soft and fragrant, around 2 to 4 minutes, just like for the chickpeas. Lower the heat slightly, add tomato sauce and sazon seasoning, and simmer for 2 minutes for that signature Puerto Rican flavor fusion.

Now pour in the entire can of green pigeon peas including their liquid — don’t drain! Add 3 cups water and bring everything to a boil. Once boiling, stir in the basmati rice, cover the pot, and reduce the heat to low. Let it simmer gently for 20 minutes, or until the rice is tender and fluffy. Resist the urge to peek too often; patience here gets you perfectly cooked rice.

Step 4: Final Seasoning and Serving

Give both your chickpeas and rice a taste and adjust salt or seasoning if needed — this step is crucial! When serving, scoop the rice onto plates and add plenty of chickpeas with their rich sauce. I like to sprinkle extra fresh cilantro over the top and add creamy avocado slices for that buttery contrast. If you’re feeling adventurous and want to embrace the full experience, don’t forget to serve with tostones for a crunchy sidekick.

How to Serve Puerto Rican Chickpeas in Sofrito with Rice Recipe

Garnishes

My go-to garnishes for this dish are bright fresh cilantro and buttery avocado slices. The cilantro adds a fresh pop that contrasts beautifully with the richness of the beans. The avocado? It’s the ultimate creamy sidekick that balances the savory sofrito flavors. If I have them on hand, I always throw on a few tostones for crunch and a true Puerto Rican touch.

Side Dishes

This dish shines as a standalone comfort meal, but I love pairing it with a simple green salad dressed with a lime vinaigrette for brightness. You can also add sweet plantains or even a cassava fritter if you really want to treat yourself. It’s all about balancing the savory with a bit of sweet or tangy to round out your plate.

Creative Ways to Present

For a festive occasion, I like to serve the Puerto Rican Chickpeas in Sofrito with Rice Recipe in colorful bowls with a sprinkle of chopped fresh herbs on top. You can also plate the rice neatly molded with a small bowl and set the chickpeas spooned around or beside it. Adding avocado fans and a wedge of lime turns it into a vibrant, Instagram-worthy meal that’s actually easy to make.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Puerto Rican Chickpeas in Sofrito with Rice Recipe store beautifully in airtight containers in the fridge for up to 4 days. I usually portion them out right after dinner so I can grab them quickly for lunches or light dinners during the week.

Freezing

If I’m prepping meals ahead for a busy week, I freeze individual portions in freezer-safe containers. Just cool the chickpeas and rice completely before freezing to maintain texture and flavor. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer warming on the stovetop with a splash of water or broth to loosen things up. It revives the rice and chickpeas gently without drying them out. Microwaving works in a pinch — just cover the container to retain moisture.

FAQs

Final Thoughts

This Puerto Rican Chickpeas in Sofrito with Rice Recipe holds a special place in my heart because it’s simple, wholesome, and packed full of love — just like mama’s cooking. I hope when you try it, you’ll feel those warm, comforting island vibes whispering through every bite. It’s the kind of meal that brings people to the table, sparks memories, and makes you want to cook it again and again. Give it a go, and I bet it’ll become a family favorite in your home, too.

Print