Spanish Yellow Rice with Green Pigeon Peas — also known in Puerto Rican and Dominican kitchens as Arroz Amarillo con Gandules Verdes — is colorful, aromatic, and full of island flavor. It’s similar to traditional arroz con gandules, but made with fresh or canned green pigeon peas and vibrant sofrito seasoning.Here’s a classic, foolproof recipe 👇
🇵🇷 Spanish Yellow Rice with Green Pigeon Peas (Arroz Amarillo con Gandules Verdes)
🍽️ Serves:
6–8 people
⏱️ Time:
Prep: 15 min | Cook: 30–35 min | Total: ~50 min
🌾 Ingredients
Base:
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2 Tbsp olive oil (or annatto oil for deeper yellow color)
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½ cup sofrito (homemade or store-bought)
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2 cloves garlic, minced
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¼ cup tomato sauce
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1 (15 oz) can green pigeon peas (gandules verdes), drained and rinsed
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2 cups long-grain rice (preferably parboiled or medium-grain)
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3 cups chicken stock (or vegetable broth for vegan version)
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1 packet sazón with achiote (for color and flavor)
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1 tsp adobo seasoning (or salt, to taste)
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½ tsp ground cumin
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½ tsp oregano
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1–2 bay leaves
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Fresh black pepper, to taste
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¼ cup chopped green olives (optional but traditional)
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2 Tbsp capers (optional)
Garnish (optional):
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Chopped cilantro
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Lime wedges
👩🍳 Instructions
1. Sauté the flavor base
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In a large heavy pot or caldero, heat olive oil over medium heat.
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Add sofrito and garlic, sauté 2–3 minutes until fragrant.
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Stir in tomato sauce, sazón, adobo, cumin, oregano, and bay leaves.
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Cook 2 more minutes to build flavor.
2. Add peas and rice
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Stir in the green pigeon peas, olives, and capers.
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Add the rice and stir until the grains are well coated with the seasoning mixture.
3. Add liquid and simmer
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Pour in the chicken stock, stirring once to combine.
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Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until rice is tender and liquid is absorbed.
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Don’t stir while it cooks — just let it steam!
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4. Fluff and serve
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Once done, turn off the heat and let the rice rest 5–10 minutes, covered.
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Fluff gently with a fork.
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Garnish with chopped cilantro and a squeeze of lime if desired.
💡 Tips & Variations
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Annatto oil: Heat 2 Tbsp oil with 1 tsp annatto seeds until oil turns red-orange; strain out seeds — this adds a beautiful golden color.
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Crust (pegao): For that crispy rice layer at the bottom, let the rice cook undisturbed a bit longer at the end.
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Add diced ham, bacon, or chorizo for a heartier version.
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Use fresh gandules verdes if you can find them — they’re slightly sweeter than canned.
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Pairs perfectly with pernil (roast pork), pollo guisado (stewed chicken), or fried plantains.
Would you like me to include a homemade sofrito recipe to go with it (Puerto Rican-style)?
