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Arroz Con Gandules (Rice With Pigeon Peas)

A simple and flavorful dish from Puerto Rico. Pigeon peas are a tiny green-brown bean usually found in the latin food section. Substitute any small bean (black-eyed peas, etc) for the pigeon peas. Serve with a cabbage and tomato salad and some crispy warm tostones.
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Brown Rice and Pigeon Peas (Arroz Con Gandules)

Brown Rice and Pigeon Peas (Arroz Con Gandules)

This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional value. If you want to eat more whole grains but just can't find appetizing ways to prepare them, give this a try. It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind). The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets.
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Caribbean Rice and Peas

Yum, delicious rice and pigeon peas terrific for a meatless dinner. Goya brand pigeon peas are a great brand and easy to find. Try this, you will love it.
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Caribbean Rice and Peas

I had never had Basmati rice until I cooked this dish. My sister-in-law told me it had a fragrant flavor. She was right. I loved it and my family enjoyed it as well. I had to look at a grocery store that carried specialty items for some of the ingredients. You can substitute field peas for pigeon peas if you can't find them.
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Easy Rice With Pigeon Peas/Arroz Con Gandules

We usually dont measure our stuff out. Most puerto rican chef's cook from memory, adding ingredients until we get the taste we prefer. I tried to get this as close as I possibly could. Enjoy!Por lo general dont medida de nuestras cosas. La mayor parte de Puerto Rico del chef cocción de la memoria, añadiendo ingredientes hasta obtener el sabor que prefiera. Traté de hacer esta tan cerca como yo podía. Disfrutar!
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Yellow Rice with Pigeon Peas

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday—you won't believe how much flavor can be packed into such an understated dish. The secret is an abundantly seasoned sofrito—the flavor base—and the slight crust, called pegao, that forms on the bottom of the pot.
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