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    Home » Recipes » Christmas » Easy Arroz Con Gandules Recipe (Rice with Pigeon Peas)

    Easy Arroz Con Gandules Recipe (Rice with Pigeon Peas)

    Last Updated: Jan 5, 2022

    Jump to Recipe Print Recipe
    Arroz con Guandules (Pigeon Peas Rice) ~ This delicious rice is the side dish of choice at every Dominican and Puerto Rican holiday dinner. Made with pigeon peas and a mixture of Latin seasonings, this popular rice dish its perfect for Noche Buena. #NochebuenaConIMUSA #ad
    Pigeon peas and rice in a large pot served on a wooden table.

    This post may contain affiliate links. Please see our affiliate notice for details. 

    Arroz Con Gandules, or rice with pigeon peas, is a delicious Latin Caribbean dish made with rice, pigeon peas, and vegetables. See how easy it is to prepare with this recipe. 

    Cooked Arroz con Gandules in a caldero pot

    Arroz con Gandules (Pigeon Peas Rice) is a delicious side dish of choice at every Dominican and Puerto Rican holiday dinner. Made with pigeon peas and a mixture of Latin seasonings, this popular rice dish is perfect for Nochebuena (Christmas Eve). 

    Since I can remember, my entire family in the Dominican Republic would get together on Nochebuena (Christmas Eve) to celebrate. I have a very big and very loud family. On that day and night, we would eat. We would dance. We would tell stories. We would make jokes. We would play family games. We would cook all day and party all night.

    One of my favorite things about Nochebuena is the food. Those traditional dishes that always taste better on Nochebuena like Pernil and those that you can only find during the holidays like these Pasteles en Hoja.

    Arroz con Gandules (Pigeon Peas Rice) is one of those dishes that is a crowd favorite and is always present at a Hispanic's home table during the holidays.

    This Pigeon peas and rice is a staple Dominican and Puerto Rican rice dish. It is really one of those dishes constantly being served in a Hispanic home, some may say it’s a national dish!

    Arroz con Gandules (Pigeon Peas Rice) ready to eat

    What are Gandules (Pigeon Peas)?

    Pigeon peas are a pea-type legume used in the Caribbean, West Indian and Spanish cooking.

    Ingredients

    • Red Onion
    • Green Bell Pepper
    • Garlic
    • Cilantro
    • Vegetable Oil
    • Tomato Sauce
    • Chicken Bouillon
    • Oregano
    • Adobo Seasoning
    • Black Pepper
    • Alcaparrado
    • Gandules Verdes (Green Pigeon Peas)
    • Medium Grain Rice
    preparing the seasoning for the rice in a food processor

    How to Make Arroz con Gandules

    • In a food processor, pulse the onion, bell pepper, garlic and cilantro until all is chopped very small to make the sofrito.
    • In a large cast-iron pot, heat oil over medium heat. Saute the sofrito mixture, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, black pepper and alcaparrado for about 2-3 minutes until vegetables begin to release aroma.
    • Add the pigeon peas with it's liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
    • Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover with a lid and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
    • Serve warm.
    Four images Arroz con Gandules preparation in a caldero
    Two images Arroz con Gandules preparation in a caldero

    Frequently Asked Questions

    What’s the best pot to cook arroz con gandules?

    Arroz con gandules is best cooked in a caldero. The caldero is a pot similar to the Dutch Oven but instead of being made out of cast iron, it is made of aluminum.

    There is a caldero in every Dominican household because without using a caldero, rice would never be cooked right. This is according to every Dominican abuela in the world.

    If you don't have one, a Dutch Oven or heavy-bottomed saucepan will work well.

    Can I substitute the gandules with another bean?

    If you can't find the traditional pigeon peas, you can use black beans or kidney beans in their place.

    What kind of rice do you use for arroz con gandules?

    Pigeon peas rice is traditionally made with white rice. You can make it with brown, or even wild rice but be aware that the cooking time will need to be slightly longer. I've also seen variations made with quinoa.

    Can I store and freeze leftovers?

    Leftovers can be stored, covered in the fridge for 3 to 4 days, and it will keep well frozen for up to 3 months. As the rice sits, it will absorb moisture, so when you reheat it, stir in a little stock or water to loosen it back up.

    How long will it stay fresh?

    Cooked rice and pigeon peas keeps really well and will keep fresh for up to 4 days. I always make more than I need to enjoy with other meals and for easy-to-grab lunches.

    How should I serve this dish?

    Serve this as a side dish with all of your favorite meals. It’s great served alongside stewed and roasted meats for a wonderful feast!

    Arroz con Gandules served in a white plate

    Recipe Notes and Tips

    • If you are meat-free or plant-based, simply swap the chicken bouillon for vegetable.
    • Make this a full meal by adding in cooked pork, chicken, ham or beef.
    • Stir the pot occasionally so that the rice doesn’t stick.

    More Rice Dishes

    • Dominican Rice with Sausage (Locrio de Longaniza)
    • Black Beans and Rice
    • Chicken and Rice Mexican Style (Arroz con Pollo)
    • Fried Rice (Dominican Chofán)
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    Arroz con Gandules (Pigeon Peas Rice)

    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Servings: 8 servings
    Calories: 375kcal
    Print Recipe
    Course: Side Dish
    Cuisine: Dominican, Puerto Rican
    Author: Vanessa
    4.83 from 34 votes
    Pigeon peas and rice in a large pot served on a wooden table.
    This delicious rice is the side dish of choice at every Dominican and Puerto Rican holiday dinner. Made with pigeon peas and a mixture of Latin seasonings, this popular rice dish is perfect for Nochebuena. 

    INGREDIENTS

    • ½ cup red onion , chopped
    • ½ cup green bell pepper , chopped
    • 3 cloves garlic , minced
    • 2 tablespoons cilantro
    • 3 tablespoons vegetable oil
    • 2 tablespoons tomato sauce
    • 2 cubes chicken bouillon (caldo de pollo)
    • 1 teaspoon oregano
    • ½ teaspoon adobo
    • ½ teaspoon ground black pepper
    • 1 tablespoon alcaparrado
    • 15 oz can gandules verdes (green pigeon peas), with liquid
    • 2 cups water
    • 3 cups rice

    INSTRUCTIONS

    • In a food processor, pulse the onion, bell pepper, garlic and cilantro until all is chopped very small to make the sofrito.
    • In a large cast-iron pot, heat oil over medium heat. Saute the sofrito mixture, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, black pepper and alcaparrado for about 2-3 minutes until vegetables begin to release aroma.
    • Add the pigeon peas with it's liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
    • Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
    • Serve warm.

    NOTES

    • If you can't find pigeon peas, you can use black beans or kidney beans in their place.
    • Leftovers can be kept for up to 3 days covered in the fridge. Reheat gently on the stovetop. You may want to add in a little extra stock when reheating as the rice will have absorbed a lot of the excess liquid.
    • Serve with stewed and roasted meats for a wonderful feast!

    Nutrition

    Calories: 375kcal | Carbohydrates: 70g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Sodium: 100mg | Potassium: 332mg | Fiber: 5g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

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    I’m a working mom, whose love for food led me to start this blog as a resource for other busy parents. I’m passionate about creating quick and easy versions of the recipes I grew up eating to share with busy parents who want to cook foods filled with Latin flavors that don’t take a ton of time to prepare.

    It is my mission to show you that you can make great flavorful dishes at home without spending the entire day in the kitchen.

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    Reader Interactions

    Comments

    1. Carla W.

      December 16, 2016 at 8:55 pm

      5 stars
      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!

      Reply
    2. Jessica Aldridge

      December 16, 2016 at 8:37 pm

      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!

      Reply
      • Vanessa

        December 16, 2016 at 8:39 pm

        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! 🙂

        Reply
    3. Steven Epstein

      December 16, 2016 at 8:26 pm

      5 stars
      my favorite that my wife makes is Tsokolate

      Reply
      • Vanessa

        December 16, 2016 at 8:32 pm

        I don't know that one. Must try it out. Thanks for sharing!

        Reply
    4. Wendy McBride

      December 16, 2016 at 8:09 pm

      5 stars
      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

      Reply
      • Vanessa

        December 16, 2016 at 8:13 pm

        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!

        Reply
    5. Carol Burgess

      December 16, 2016 at 8:08 pm

      Tostones looks AMAZING

      Reply
    6. Kathy

      December 16, 2016 at 8:04 pm

      I make the Leche Flan dessert made with egg yolks, milk, sugar, and vanilla so good.

      Reply
      • Vanessa

        December 16, 2016 at 8:09 pm

        I love flan too Kathy. I actually have a recipe here for a coconut flan that is delicious!

        Reply
        • Kathy

          December 16, 2016 at 8:21 pm

          I love Coconut must be
          super good.

    7. ann

      December 16, 2016 at 7:45 pm

      the flan looks so good!

      Reply
    8. PATRICK JONES

      December 16, 2016 at 7:34 pm

      Hamonado or Sotanghon Soup

      Reply
    9. ralph gonzales

      December 16, 2016 at 7:32 pm

      pigeon peas rice looks fab

      Reply
      • Renee Reft

        December 17, 2016 at 12:40 pm

        I love the pigeon peas in this dish. I buy them either from Goya or frozen

        Reply
    10. ellen beck

      December 16, 2016 at 7:21 pm

      5 stars
      My favorite Nochebuena dish is Ensalada de Noche Buena. Right now radishes are impossible to find, so I dont add them.

      Reply
    11. claudia davis

      December 16, 2016 at 4:10 pm

      Leche flan is my favorite.

      Reply
    12. Janeth Paez

      December 16, 2016 at 1:49 pm

      5 stars
      Your Arroz con Gandules is making me hungry! lol 🙂 It looks amazing! Imusa makes cooking so much better! Can't wait to try.

      Reply
    13. Heather Sebastian

      December 16, 2016 at 1:26 pm

      I love Buko Fruit Salad!

      Reply
    14. David

      December 16, 2016 at 11:55 am

      I tend to favor desserts, and one of my favorites is leche flan.

      Reply
      • Vanessa

        December 16, 2016 at 11:58 am

        Ummm! I love flan. Thank you for commenting David.

        Reply
    15. Carly Williams

      December 16, 2016 at 11:53 am

      My favorite Nochebuena dish is Paella!

      Reply
      • Vanessa

        December 16, 2016 at 11:58 am

        Oh that is a really good one!

        Reply
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    hi im vanessa

    I grew up learning to cook traditional Dominican food, and I believe in the power of a good meal to bring a family together.

    As a busy mom, my goal is to show you that time or culinary skills don’t have to stand in the way of cooking delicious meals at home for your family.

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