Arroz con Gandules (Rice and Pigeon Peas)

Image of rice with pigeon peas

Active Time

20 minutes

Total Time

45 minutes

Serving Size


Get flavor in a flash when you make this quick and easy rice and peas dish.


  • 3 cloves garlic
  • 1 medium white onion
  • ½ bunch fresh cilantro
  • 1 small green bell pepper
  • 1 medium tomato
  • 4 green onions
  • 1 (15.5 oz) can pigeon peas
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 2 cups white rice
  • 3 cups water
  • 1 cube chicken bouillon
  • 1 (0.17 oz) packet sazón seasoning


  1. Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.
  2. Preheat 4-quart stockpot on medium-high 2–3 minutes; place oil in pot. Stir in white onions, cilantro, bell peppers, and garlic; cook and stir 5 minutes. Stir in tomatoes and salt; cook 1 more minute.
  3. Stir in peas, green onions, rice, water, bouillon, and sazón until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.
  4. Reduce heat to low and cover; cook 18–20 minutes until rice is tender and liquid has been absorbed. Remove from heat and let stand 5 minutes; uncover, fluff with fork, and serve.

Nutritional Information

Amount per ⅛ recipe serving: Calories 240, Total Fat 2g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 570mg, Carb 48g, Fiber 3g, Total Sugars 2g (Incl. 0g Added Sugars), Protein 6g, Vit D 0%, Calc 2%, Iron 10%, Potas 4%