If there’s one dish that instantly brings warmth and nostalgia to a Dominican or Puerto Rican kitchen, it’s Arroz con Gandules. A fragrant rice cooked with pigeon peas, sofrito, and all the sazón that reminds us of home.
In my family, this dish shows up at every celebration — from Christmas Eve (Nochebuena) to Sunday lunch. The sound of rice sizzling in the caldero, the smell of garlic and peppers filling the kitchen. It all feels like comfort, tradition, and love in a pot.
Dominicans and Puerto Ricans both claim this rice as their own, and honestly, we’re all right to! It’s the kind of meal that connects us — rich in flavor, culture, and memories. Serve it with Pollo Guisado (Dominican Stewed Chicken), Pernil, or Tostones (Fried Green Plantains) for the ultimate Dominican feast.
Step-by-Step Instructions
Start by making the sofrito. In a food processor, blend the onion, green bell pepper, garlic, and cilantro until finely chopped. This fresh base is what gives the rice its depth of flavor and that unmistakable aroma of Dominican cooking.
In a large caldero or cast-iron pot, heat the vegetable oil over medium heat. Add the sofrito mixture, tomato sauce, chicken bouillon cubes, oregano, adobo, black pepper, and alcaparrado. Sauté everything together for 2–3 minutes, stirring occasionally, until fragrant and the vegetables start to soften.
Next, stir in the pigeon peas (gandules) along with their liquid, followed by the water. When the liquid begins to boil, add the rice, stirring occasionally to prevent it from sticking to the bottom of the pot.
Once the rice has absorbed most of the liquid and starts to dry out, lower the heat to low. Cover and let it cook for about 25 minutes. After that, uncover and carefully stir the rice. Cover again and cook for another 5 minutes to let it steam.
When it’s done, the rice should be fluffy, flavorful, and have that perfect concon (crispy layer at the bottom that we all fight over). Serve warm and enjoy!
Serving Suggestions
This Arroz con Gandules is the star of every Dominican and Puerto Rican celebration. It’s perfect for holiday feasts like Nochebuena, but simple enough for a comforting weekday dinner.
Pair it with Pollo Guisado or Beef Picadillo for a hearty meal, or serve it alongside Maduros (Fried Sweet Plantains) for a full Dominican comfort plate.
If you love coconut flavor, try my Moro de Guandules con Coco for a delicious variation made with creamy coconut milk.
Storage Tips
To Store: Keep leftovers covered in the fridge for up to 3 days.
To Reheat: Warm gently on the stovetop over low heat. Add a splash of broth or water to loosen it up as it reheats.
To Freeze: Cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight and reheat before serving.
Helpful Notes
- Can’t find pigeon peas? Substitute with black beans or kidney beans for a similar texture and taste.
- For the best texture, use long-grain rice and rinse it before cooking to remove excess starch.
- A caldero (traditional Dominican pot) gives the rice that authentic flavor and crispy concon layer.
- Add a few sprigs of cilantro while it steams for extra aroma and richness.
- This dish pairs beautifully with stewed and roasted meats for any festive meal.
Arroz con Gandules aka Moro de Guandules (Rice with Pigeon Peas)
Author:Equipment
- 1 Caldero
Ingredients
- ½ cup 80 g red onion, chopped
- ½ cup 75 g green bell pepper, chopped
- 3 garlic cloves minced (about 9 g)
- 2 tablespoons 8 g cilantro
- 3 tablespoons 45 ml vegetable oil
- 2 tablespoons 30 g tomato sauce
- 2 cubes chicken bouillon about 10 g total
- 1 teaspoon 1 g oregano
- ½ teaspoon 2 g adobo
- ½ teaspoon 1 g ground black pepper
- 1 tablespoon 15 g alcaparrado
- 1 15 oz / 425 g can green pigeon peas (gandules verdes), with liquid
- 2 cups 480 ml water
- 3 cups 600 g rice
Instructions
- In a food processor, pulse the onion, bell pepper, garlic, and cilantro until finely chopped to make the sofrito.
- Stir in the pigeon peas with their liquid and water. Bring to a boil.
- Add the rice and stir occasionally to prevent sticking.
- Once the liquid has mostly absorbed, lower the heat to low. Cover and cook for 25 minutes.
- Stir gently, cover again, and cook for 5 more minutes.
- Fluff the rice and serve warm.
Notes
- Substitute pigeon peas with black or kidney beans if needed.
- Leftovers keep for 3 days in the fridge. Reheat gently with a splash of water or broth.
- Serve with stewed or roasted meats for a classic Dominican meal.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Carla W. says
To be honest, I don’t think I have ever tried it but these recipes have made my mouth water so I will be trying it for sure now. Thank you!
Jessica Aldridge says
My fiancee absolutely loves flan! I have never tried it and have no idea how to make it. I am not a bad cook, I just don’t have any experience with flan. Would love to learn though! Is it dinner time yet!
Vanessa says
Flan is very easy to make Jessica. Take a look at my coconut flan recipe in the recipes page. I’m sure once you make it the first time, you’ll want to make it all the time! 🙂
Steven Epstein says
my favorite that my wife makes is Tsokolate
Vanessa says
I don’t know that one. Must try it out. Thanks for sharing!
Wendy McBride says
I have never tried any. I would try your Arroz con Gandules dish first. I had to look up the Pigeon peas to see what the heck they are. lol Saving the recipe to try and sure could use that Caulron to try some of these new found recipes!
wendym at cableone dot net
Vanessa says
Yes, you can find the Pigeon Peas usually around the canned beans products in the Hispanic section at the grocery store. These cauldrons are amazing. The rice taste so much better when you cook it in one. Good luck!
Carol Burgess says
Tostones looks AMAZING
Kathy says
I make the Leche Flan dessert made with egg yolks, milk, sugar, and vanilla so good.
Vanessa says
I love flan too Kathy. I actually have a recipe here for a coconut flan that is delicious!
Kathy says
I love Coconut must be
super good.
ann says
the flan looks so good!
PATRICK JONES says
Hamonado or Sotanghon Soup
ralph gonzales says
pigeon peas rice looks fab
Renee Reft says
I love the pigeon peas in this dish. I buy them either from Goya or frozen
ellen beck says
My favorite Nochebuena dish is Ensalada de Noche Buena. Right now radishes are impossible to find, so I dont add them.
claudia davis says
Leche flan is my favorite.
Janeth Paez says
Your Arroz con Gandules is making me hungry! lol 🙂 It looks amazing! Imusa makes cooking so much better! Can’t wait to try.
Heather Sebastian says
I love Buko Fruit Salad!
David says
I tend to favor desserts, and one of my favorites is leche flan.
Vanessa says
Ummm! I love flan. Thank you for commenting David.
Carly Williams says
My favorite Nochebuena dish is Paella!
Vanessa says
Oh that is a really good one!