Pigeon Pea Rice (Arroz de Gandules) Recipe

Name: Pigeon Pea Rice (Arroz de Gandules)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pigeon peas, picked through and rinsed; 2 bay leaves; 1/4 cup achiote oil, recipe follows; 1 medium white onion, diced; 2 garlic cloves, minced; 1 green bell pepper, cored and diced; 1 cubanella or Italian green pepper, cored and diced; 1/2 cup chicken broth; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon cayenne; 2 cups long-grain rice; 1/2 lime, juiced; 1 tablespoon salt; 1 cup vegetable oil; 2 tablespoons achiote/annatto seeds

Servings: persons

1 pound dried pigeon peas, picked through and rinsed
2 bay leaves
1/4 cup achiote oil, recipe follows
1 medium white onion, diced
2 garlic cloves, minced
1 green bell pepper, cored and diced
1 cubanella or Italian green pepper, cored and diced
1/2 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
2 cups long-grain rice
1/2 lime, juiced
1 tablespoon salt
1 cup vegetable oil
2 tablespoons achiote/annatto seeds

1
Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat.
2
Cover and cook the beans until tender, about 1 1/2 hours.
3
Check the water periodically; add more, f necessary, to keep the peas covered.
4
Drain the pigeon peas and reserve 4 cups of the cooking liquid.
5
Preheat the oven to 350 degrees F.
6
Coat a large Dutch oven or other ovenproof pot with the achiote oil and place over medium heat.
7
When the oil begins to smoke, add the onion, garlic, and peppers.
8
Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown.
9
Pour in the chicken broth and continue to cook until the liquid is evaporated.
10
Stir in the cumin, coriander, and cayenne.
11
Mix in the rice and reserved pigeon peas.
12
Pour in the reserved 4 cups of pigeon pea cooking liquid, lime juice, and salt; stir everything together.
13
Cover and bake for 20 to 30 minutes, until the rice is tender and the liquid is absorbed.
14
To make the achiote oil, pour the oil and achiote seeds in a pot or skillet.
15
Cook over medium-low heat for 5 to 10 minutes; the oil will be reddish-orange from the achiote.
16
Strain the oil, discard the achiote seeds and set aside to cool.

1241

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound dried pigeon peas, picked through and rinsed, 2 bay leaves, 1/4 cup achiote oil, recipe follows, 1 medium white onion, diced, and more.

Yes, Pigeon Pea Rice (Arroz de Gandules) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pigeon Pea Rice (Arroz de Gandules)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions