Arroz con Gandules – Rice with Pigeon Peas
If you love a one-pot meal that’s savory, aromatic, and filled with Latin flavor, you need to try this Arroz con Gandules or Rice with Pigeon Peas! It’s hearty, colorful, and anything but boring.
What is Arroz con Gandules?
Rice with pigeon peas—known as arroz con gandules in Spanish—is a beloved dish throughout Latin America and the Caribbean. Pigeon peas (gandules, guandú, or frejol de palo) are legumes with a nutty, slightly earthy flavor. When fresh, they’re green, but as they mature, they become beige with darker speckles. You’ll find them canned, frozen, or dried in Latin grocery stores.
This recipe is a Puerto Rican rice that is, where it’s often served during the holidays with roast pork (lechón asado). But versions of it exist in Panama (with coconut milk), the Dominican Republic (called moro de guandules), and even in Ecuador, where they’re cooked with rice as arroz moro con poroto de palo. Wherever it’s made, the base remains simple: rice, pigeon peas, a sofrito of peppers and aromatics, and a few savory add-ins.
Ingredient Notes
- Onion: White or yellow works fine. This adds aromatic depth.
- Garlic: Adds a depth of savory flavor.
- Red bell pepper: For sweetness and color.
- Sweet chili peppers: Optional but recommended for mild, sweet heat.
- Achiote or annatto oil: For that signature golden-orange rice color and a subtle earthy taste. If you don’t have achiote oil, you can use regular oil with a dash of ground annatto or paprika.
- Rice: Use long-grain rice and rinse it to reduce excess starch.
- Adobo seasoning: A Latin pantry staple that adds balanced salt and spice.
- Salt: Adjust to taste, especially if using broth.
- Garlic powder: Boosts the garlic flavor.
- Cooked pigeon peas: Make sure they’re tender before adding! You can use canned gandules if you prefer. I used brown pigeon peas but green pigeon peas can be used, too.
- Tomato sauce: Adds umami and ties the flavors together.
- Water or chicken broth: Broth adds more depth, but water keeps it lighter.
- Stuffed green olives: Salty and briny, these balance the richness.
- Diced ham: Adds smokiness and heartiness! Swap for bacon or omit for a vegetarian version.
- Culantro or cilantro: Fresh herbs add freshness and a distinctive flavor, you can also use parsley.
Tips for Success
- Use long-grain rice for fluffier results. Short grain has more starch and can make the rice sticky. Medium grain rice can be used, too.
- Sofrito is everything. This starts the flavor building process, so let the vegetables soften and release their flavors before continuing.
- Cook the pigeon peas ahead if using dried or fresh ones. They must be tender before being added to the rice.
- Use a heavy-bottomed pot with a tight-fitting lid to avoid burnt bottoms and ensure even cooking.
- Let the rice dish rest for 5 minutes after cooking. This helps the grains set and separate.
Recipe Variations
- Panamanian-style: Add coconut milk to the cooking liquid for a creamy, tropical twist.
- Dominican-style: Skip the olives and ham, keep it simple with a sofrito base.
- Puerto Rican-style (this version): Includes achiote, olives, and diced ham—festive and flavorful.
- Vegetarian version: Omit ham and use water or vegetable broth instead of chicken broth.
- Smoky variation: Try adding bits of tocineta (bacon) or smoked pork chop instead of ham.
- Spicy kick: Add a minced jalapeño or a splash of hot sauce if you like heat.
How to Serve Pigeon Peas Rice
This rice with gandules recipe is incredibly versatile and can be served as either a hearty side dish or a main course. In Puerto Rican cuisine, it’s a classic companion to lechón asado (roast pork), especially during Christmas and festive gatherings. You can also pair it with grilled meats, chicken stew, or even a simple fried egg for a satisfying meal.
For a more casual lunch, serve it with a green salad or fried ripe plantains on the side. Garnish with fresh cilantro, a few extra olives, or even a wedge of lime to brighten it up before serving.
Frequently Asked Questions
Can I use canned pigeon peas?
Yes! Just drain and rinse them before using. They’re already cooked, so they go in with the rice.
What can I use instead of achiote oil?
You can make your own by gently heating annatto seeds in oil, or use a neutral oil with a pinch of paprika for color.
Can I freeze rice with pigeon peas?
Absolutely. Cool it completely, portion it into airtight containers, and freeze for up to 2 months. Reheat with a splash of water.
What’s the best rice for this dish?
Long-grain white rice works best. Jasmine or basmati are good substitutes, though they may cook slightly faster.
How do I prevent mushy rice?
Make sure to rinse the rice, use the correct liquid ratio, and avoid over-stirring after the liquid is added.
Arroz con Gandules – Rice with Pigeon Peas
Ingredients
- 1 small onion white or yellow, (70 g)
- 4 garlic cloves
- 1 small red bell pepper 70 g
- 2 sweet chili peppers 40 g
- 1 tbs chopped culantro or cilantro
- ¼ cup achiote or annatto oil 60 ml
- 2 cups rice ~400 g – washed and drained
- 1 teaspoon adobo seasoning/dressing
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 cups cooked pigeon peas 300 g
- ¼ cup tomato puree or sauce
- 4 cups water – you can also use chicken broth
- ½ cup stuffed olives 100 g
- ½ cup diced ham
- Additional chopped cilantro or parsley for garnish
Instructions
- The first step is to prepare the vegetables to prepare the sofrito. First, peel the onion and dice it. Peel and crush the garlic. For the sweet chili peppers and red bell pepper, remove the veins and seeds, and finely chop them or dice them.
- Pour the achiote oil into a heavy-bottomed pot; turn the stove to medium-high heat. When the oil is hot, add the finely chopped seasonings, first the garlic and onion. Cook for three to five minutes, and when the onion becomes translucent, add the chilies, the culantro, and the finely chopped red bell pepper.
- Immediately add the rice, seasoning, garlic powder, and salt. Stir well until all the rice is coated with achiote.
- Add the drained, cooked pigeon peas; stir lightly.
- Add the tomato puree or sauce and mix well.
- Fill the pot with four cups of water; cook uncovered over high heat for approximately 10-15 minutes, or until the rice begins to dry out.
- Add the olives and ham pieces. Stir, reduce the heat to low, and cook, tightly covered, for approximately ten more minutes. Taste and adjust the salt if necessary.
- Serve garnished with chopped cilantro or parsley and a few additional olives.
Step by step preparation for Puerto Rican Arroz con Gandules or Rice with Pigeon Peas:
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