Arroz con Guandules (Rice with Pigeon Peas)
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 strips of bacon
  • ½ onion, diced
  • ½ red pepper, diced
  • 1 large clove of garlic, chopped
  • 1 15oz can, Guandules Verdes (Green Pigeon Peas), drained and rinsed
  • 2 cups rice
  • 1 cup tomato sauce
  • 3 cups water
  • 1 packet Goya Sazón
  • 6 sprigs cilantro, plus more for garnish
  • Kosher salt, to taste
  1. Cook bacon strips in a large, straight-sided sauté pan over medium heat, turning occasionally, until fat is rendered and bacon is crisp, about 5-7 minutes and remove to a side plate lined with a paper towel. Crumble into pieces when cool.
  2. Add onion, pepper and garlic to pan and cook in bacon fat until onion is translucent, about 6-8 minutes
  3. Add all remaining ingredients, except the cooked bacon, to the pan and bring to a boil. Stir once, cover pan and reduce heat to low. Simmer until rice is tender and water is completely absorbed, about 20-25 minutes. Fluff with fork and top rice with crumbled bacon and fresh cilantro, if desired. Season with additional kosher salt, if needed.
Recipe by Jackie Ourman at