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Arroz de Gandules, Moro de Gandules

Rice with Pigeon Peas

Serving bowl with yellow rice and pigeon peas
Arroz Con Gandules, Moro de Gandules
Rice with Pigeon Peas

This is one of my favorite childhood rice recipes. Dominican all the way, though I must say our brothers in Puerto Rico and Cuba have their own versions of this dish. All amazingly delicious. That is what makes our Caribbean islands cooking so special, we are similar yet different.

How long does this rice stay fresh?

It stays fresh in a covered dish in the refrigerator for about 5 days.

How do I reheat this rice?

When reheating this rice or any cooked rice, my advice is to do so in portions you are going to be having at that moment and reserving (still unheated) what you will not be consuming.

Serve the portion you are needing to heat up in a plate or bowl. Sprinkle with water. About 2 tbs for a one serving plate and about 1/4 cup for several servings. Cover with a damp paper towel and reheat for about 1-1/2 minutes for a single serving and up to 5 minutes for larger serving amounts. You can stop reheating halfway and stir.

Can I replace the type of bean in this recipe?

Yes, you can. Make sure it is canned beans. Those are already tender and ready to go.

What proteins can I make to go with this rice recipe?

Pollo Guisado
Slow Cooker Cuban Mojo Pork
Pernil (Dominican Pulled Pork)

Watch me make it!

Serving bowl with yellow rice and pigeon peas

Arroz Con Gandules, Moro de Gandules, Rice with Pigeon Peas

Traditional Dominican Rice with Pigeon Peas
4.11 from 57 votes
Print Pin Rate
Course: dinner, How to, lunch, Main Course, Side Dish
Cuisine: Caribbean, Dominican, Latin, Latin Fusion
Keyword: arroz con gandules, beef rice balls, dominican moro, dominican moro de gandules, dominican moro de guandules, dominican moro de habichuelas, moro, moro de gandules, moro de guandules, pigeon peas recipe, rice and beans
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 people


  • 4 tbsp Mazola corn oil
  • 2 tbs minced garlic
  • 1/2 red pepper chopped
  • 1/2 orange pepper chopped, other colors ok too
  • 1/4 cup cilantro finely chopped
  • 1/4 cup yellow onions finely chopped
  • 1/4 cup manzanilla olives
  • 1 chicken bullion cube I use Knorr
  • 1 tbsp salt
  • 1/4 tsp black pepper
  • 1 tbsp Adobo I used Loisa
  • 1/2 tsp Sazon I used Loisa
  • 1 8oz can tomato sauce
  • 1 15oz can Gandules (Pigeon Peas) with its liquid
  • 3 cups water
  • 2 cups long grain rice washed


  • Wash rice by adding water to it in a bowl, stirring it around and draining the water out. I do this a couple of times.
  • In a large pot that has a secure lid add the oil over medium high heat.
  • Once oil is hot, about 30 seconds to one minute, add the garlic.
  • Heat for about 30 seconds while stirring.
  • Add the peppers, cilantro and onions.
  • Cook, stirring for about another 30 seconds to 1 minute.
  • Add olives, chicken bullion cube, salt, pepper, adobo and sazon.
  • Add tomato sauce or paste.
  • Bring to a slight simmer and add the Gandules and water.
  • Bring to a boil and then add the rice.
  • Bring to a boil again. Allow the water to evaporate. Watch the video for what it should look like.
  • Once water is about 80% evaporated, cover and lower heat to simmer.
  • Cook for about 25 minutes.
  • Once 25 minutes are up, fluff the rice and you are ready to serve!


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