Arroz con Gandules aka Moro de Guandules (Rice with Pigeon Peas)

Pigeon peas and rice in a large pot served on a wooden table.

4.85 from 46 votes

Arroz con Gandules aka Moro de Guandules (Rice with Pigeon Peas)

A flavorful Dominican rice dish made with pigeon peas, sofrito, and Latin spices. A one-pot favorite served at every Dominican and Puerto Rican celebration — simple, hearty, and full of tradition.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Dominican, Puerto Rican

Servings: servings

Calories: 315kcal

Author: Vanessa

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.
Heat oil in a large pot over medium heat. Add sofrito, tomato sauce, bouillon cubes, oregano, adobo, black pepper, and alcaparrado. Sauté for 2–3 minutes until fragrant.
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