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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 family. 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.
For me, there is no better holiday than Nochebuena. There was always so much love and so much happiness radiating from everyone when we were all together enjoying each others company and having fun.
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.
Pigeon peas and rice is a staple in Dominican and Puerto Rican cooking. It is really one of those dishes constantly being served in a Hispanic home. 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
- Black Pepper
- Alcaparrado
- Gandules Verdes (Green Pigeon Peas)
- Rice
How to make Arroz con gandules
- In a mini 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.
Frequently Asked Questions
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 pan will work well.
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.
If you are meat-free or plant-based, simply swap the chicken bouillon for vegetable.
Recipe Notes and Tips
- 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!
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)
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 mini 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
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Carla W.
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
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
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
my favorite that my wife makes is Tsokolate
Vanessa
I don't know that one. Must try it out. Thanks for sharing!
Wendy McBride
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
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
Tostones looks AMAZING
Kathy
I make the Leche Flan dessert made with egg yolks, milk, sugar, and vanilla so good.
Vanessa
I love flan too Kathy. I actually have a recipe here for a coconut flan that is delicious!
Kathy
I love Coconut must be
super good.
ann
the flan looks so good!
PATRICK JONES
Hamonado or Sotanghon Soup
ralph gonzales
pigeon peas rice looks fab
Renee Reft
I love the pigeon peas in this dish. I buy them either from Goya or frozen
ellen beck
My favorite Nochebuena dish is Ensalada de Noche Buena. Right now radishes are impossible to find, so I dont add them.
claudia davis
Leche flan is my favorite.
Janeth Paez
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
I love Buko Fruit Salad!
David
I tend to favor desserts, and one of my favorites is leche flan.
Vanessa
Ummm! I love flan. Thank you for commenting David.
Carly Williams
My favorite Nochebuena dish is Paella!
Vanessa
Oh that is a really good one!