by Vanessa
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.
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!
Table of Contents show
What are Gandules (Pigeon Peas)?
Pigeon peas are a pea-type legume used in the Caribbean, West Indian and Spanish cooking.
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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
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.
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!
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)
Arroz con Gandules (Pigeon Peas Rice)
Author: Vanessa
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 perfectfor Nochebuena.
4.85 from 46 votes
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine Dominican, Puerto Rican
Servings 8 servings
Calories 375 kcal
Ingredients
- 1/2 cup red onion , chopped
- 1/2 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: 375kcalCarbohydrates: 70gProtein: 9gFat: 6gSaturated Fat: 4gSodium: 100mgPotassium: 332mgFiber: 5gSugar: 1gVitamin A: 57IUVitamin C: 9mgCalcium: 52mgIron: 1mg
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.
Keywordarroz con gandules recipe, How to make arroz con gandules
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Reader Interactions
Comments
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!Reply
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!
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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! 🙂
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Steven Epstein says
my favorite that my wife makes is TsokolateReply
Vanessa says
I don’t know that one. Must try it out. Thanks for sharing!
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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
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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!
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Carol Burgess says
Tostones looks AMAZING
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Kathy says
I make the Leche Flan dessert made with egg yolks, milk, sugar, and vanilla so good.
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Vanessa says
I love flan too Kathy. I actually have a recipe here for a coconut flan that is delicious!
Reply
Kathy says
I love Coconut must be
super good.
ann says
the flan looks so good!
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PATRICK JONES says
Hamonado or Sotanghon Soup
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ralph gonzales says
pigeon peas rice looks fab
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Renee Reft says
I love the pigeon peas in this dish. I buy them either from Goya or frozen
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ellen beck says
My favorite Nochebuena dish is Ensalada de Noche Buena. Right now radishes are impossible to find, so I dont add them.Reply
claudia davis says
Leche flan is my favorite.
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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.Reply
Heather Sebastian says
I love Buko Fruit Salad!
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David says
I tend to favor desserts, and one of my favorites is leche flan.
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Vanessa says
Ummm! I love flan. Thank you for commenting David.
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Carly Williams says
My favorite Nochebuena dish is Paella!
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Vanessa says
Oh that is a really good one!
Reply
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