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
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4.86 from 21 votes

Arroz con Guandules (Pigeon Peas Rice)

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 6 -8 servings
Author: Vanessa


  • 1 small red onion
  • half of a green bell pepper
  • 3 cloves of garlic
  • 2 tablespoons cilantro
  • 3 tablespoons vegetable oil
  • 2 tablespoons tomato sauce
  • 2 cubes of chicken bouillon (caldo de pollo)
  • 1 pack of sazon (culantro y achiote)
  • 1 teaspoon oregano
  • ½ teaspoon adobo
  • ½ teaspoon ground black pepper
  • 1 tablespoon alcaparrado
  • 1 can guandules verdes (green pigeon peas), with liquid
  • 2 cups water
  • 3 cups rice


  • 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.