Today I’m sharing one of my absolute favorite Dominican dishes, Arroz con Guandules y Coco, or pigeon pea coconut rice. This recipe is really special to me because my family is from the Dominican Republic, and guandules are a staple ingredient in so many traditional dishes. Even better, my family and I grow pigeon peas right in our garden, so we often get to harvest them fresh before making this dish. There’s just something extra satisfying about cooking a meal straight from the garden to the table.
This rice is rich, creamy, and packed with flavor thanks to coconut milk, sofrito, and perfectly seasoned pigeon peas. It’s the kind of comfort food that pairs beautifully with so many dishes, especially baked chicken, yuca, or any of your favorite Dominican sides.
Watch the video version of my recipe:
🌿 What Are Guandules?
Guandules, also known as pigeon peas, are a small, nutty-flavored legume that’s widely used in Caribbean cooking, especially in the Dominican Republic and Puerto Rico. They can be used fresh, frozen, or canned, making this recipe super flexible no matter what you have on hand.
Ingredients
5 cups of fresh or frozen pigeon peas or 32oz if using canned
5 cups of Jasmine rice
2 cups of sofrito (pre made or homemade with my recipe HERE)
1 packet of Goya Sazon
2 TBS powdered chicken boullion
5oz tomato paste
1 - 13.5oz can of coconut milk
2 TBS minced garlic
1/4 cup of olive oil
1 TSP salt
2 cups of
Optional: handful of cilantro, chopped. Or use Culantro, Papalo, or Epazote.
Directions
1. If you’re using frozen pigeon peas, start by letting them defrost for a few hours, then drain off any excess water. If you’re using canned pigeon peas, simply drain and rinse them well. If using fresh green pigeon peas, soak in salted water for 20 minutes, then rinse and drain the water.
2. In a large pot or caldero set over medium heat, add olive oil, sofrito, and minced garlic. Sauté everything until it becomes soft, fragrant, and lightly golden. This step builds the flavor base of the dish, so don’t rush it.
3. Next, stir in the tomato paste until fully incorporated. Add the pigeon peas along with about 1 cup of water to help everything combine smoothly. Then add the chicken bouillon powder, Sazón seasoning, coconut milk, salt, and optional fresh herbs like cilantro or culantro. Stir everything together until well combined.
4. Add the rice and mix well so it absorbs all that rich, flavorful liquid. Place the lid on the pot, then reduce the heat to low to allow the rice to steam cook.
5. Let the rice cook for about 25 to 45 minutes, depending on your stove and cookware. Be sure to stir the rice about once every 10 minutes to prevent sticking and ensure even cooking.
6. The rice is ready when it’s tender but still slightly al dente. Once it reaches that perfect texture, remove it from the heat and let it rest briefly before serving.
🍽️ How to Serve
This Arroz con Guandules y Coco is creamy, savory, and full of traditional Dominican flavor. I love serving it with sofrito baked chicken and butter garlic yuca for a complete, comforting meal. It’s also perfect on its own as a flavorful side dish.
🌱 Grow Your Own Guandules
If you’re interested in growing your own pigeon peas, they’re actually a very productive and easy-to-grow plant, especially in warm climates. I grow them in my own garden and use them in recipes just like this one.
You can find pigeon pea seeds on my website HERE.
Watch my YouTube video garden guide on how to grow pigeon peas from seed to harvest.