Arroz con Gandules Dominicano, flavorful rice that my Dominican family shares and enjoys at every special occasion. It’s seasoned with Latin spices and tossed together with pigeon peas and cooked to fluffy perfection.
- 2 tbsp neutral oil
- 1/2 medium white onion
- 1/2 large bell pepper, diced
- 3 cloves of garlic, mashed
- 8 oz of tomato sauce
- 2 tsp Adobo seasoning
- 1/2 tsp Sazón
- 1/2 tsp black pepper
- 1/4 cup Spanish olives
- 1/4 cup cilantro with stems, roughly chopped
- 1, 15 oz can of gandules (pigeon peas) with liquid
- 3 cups white Jasmine rice
- 1 vegetable bouillon cube
- 2 1/2 cups water
- 1/4 tsp salt or to taste
- Heat up a large heavy bottomed pot on the stove over medium heat and add in your oil. Now add in your onions and bell pepper along with a pinch of salt and sauté until the onion has become translucent.
- Stir in your garlic and continue to cook until golden and fragrant. At this point, pour in your tomato sauce and simmer it for 2 minutes before adding your adobo, sazon, and pepper.
- Continue to stir your tomato mixture for another 2 minutes then crumble in your bouillon cube, and add in your olives and cilantro stems.
- Add in your can of gandules along with the liquid, stirring well into the tomato mix. Now pour in your water and bring everything to a boil.
- Pour in your rice and stir it well to combine. Allow the rice to cook, stirring on occasion, until the rice has absorbed most of the liquid. At this point, stir in your remaining cilantro leaves, lower your heat to the lowest setting and cover your pot with a lid and cook for 25-30 minutes.
- Once the cooking time elapses, remove the rice from the heat. Remove the cover and give the rice a nice stir. Cover the pot back up and allow to sit for 5 minutes to fluff up before serving.
Rinse your rice. Make sure to wash your rice well under running water before using in this recipe. I recommend rinsing at least 4 or 5 times or until the water runs clear.
Normally for this recipe, Dominicans will cook their rice in a caldero. It’s an aluminum pot that many Dominicans own and I think it really makes a big difference with the outcome of the rice. Obviously, I know not everyone can get their hands on it, so if anything, just make sure you are using a heavy bottomed pot when making this rice.
When your rice has fully absorbed it’s liquid after cooking, remove the pot from the heat and allow it to sit covered for an additional 5 minutes. This will help continue to steam it, but also help fluff it up a little more before serving.
Choose your favorite mix ins. My favorite combo for this rice combines ingredients that my Tia uses (olives) and what my mom likes to use (cilantro). You can also use capers too. My mom sometimes would do just a very basic Moro with the seasonings and no add ins, so feel free to experiment with your favorite combo.
Keywords: arroz con gandules dominicano, arroz con gandules, moro de guandules