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Rice with Pigeon Peas (Arroz con Guandules)

This Rice With Pigeon Peas recipe was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central, and all opinions expressed in my post are my own.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 people


  • 3 cups long-grain rice washed and drained
  • 3 tbsp Better Than Bouillon Roasted Garlic Base
  • 3 tbsp vegetable oil
  • 1 can of pigeon peas drained and rinsed
  • 1 large Red pepper sliced
  • 1 medium onion diced
  • ¼ cup cilantro leaves
  • ¼ tsp ground dry oregano
  • 3-4 cups of water


  • Rinse the rice until water comes out clean and set aside.
  • In a large Caldero or Large pot (with a tight lid) over medium-high heat, add the oil and sautee the red peppers, onions, oregano, and cilantro for a few minutes. Add the pigeon peas (guandules) and Better Than Bouillon Roasted Garlic Base and stir.
  • Now, add the rice and coat with the mixture.
  • Add the water until the rice is covered by 1 inch of water. Let it boil until most of the water has been absorbed and evaporated. Stir and reduce the heat. Cover tightly and let the rice cook for about 15 minutes on medium-low heat before uncovering and stirring again.
  • Reduce the heat to low and keep simmering for another 15 to 20 minutes or until rice is tender to the bite but holding its shape.
  • Serve warm.


Since I added the Better Than Bouillon Roasted Garlic Base, fresh garlic is not necessary. If using any other Better Than Bouillon Bases such as chicken or vegetables, please add two (2) garlic cloves minced.
No table salt was added to this recipe.