Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito.

The sofrito is also sauteed in the annatto oil to release the aromatics and cooked until most of the water has evaporated while stirring gently.

Broth is then poured into the pot and cooked on high heat then lowered once boiling starts and covered with a plantain leaf and lid.

Plantain leaves give the rice more flavor, aroma and helps cook quicker.

In the countryside this is cooked over open fire pit sometimes in clay pots that help boost the flavor.