GuarnicionesEasy

Rice with Pigeon Peas

Name: Rice with Pigeon Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 300 g Rice; 200 g Pigeon peas; 2 Tomatoes; 0.5 White onion; 2 cloves Garlic; 3 ramitas Fresh coriander; 500 ml Chicken stock; 2 tbsp Vegetable oil; 1 pinch Cumin; 1 tsp Salt

45 min (15 prep + 30 cook) Easy 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Golden rice with pigeon peas, tomato and coriander Veracruz-style. Nutritious and full of tropical flavour.

About this recipe

Mexican-style rice with pigeon peas is a rice dish cooked with gandules (small tropical green legumes), tomato, onion, garlic, coriander and spices. Unlike the Caribbean version, the Mexican one incorporates chillies and uses the arroz rojo technique: frying the rice in oil first before cooking in stock. It is nutritious, colourful and full of flavour.

History & Origin

Rice with pigeon peas has a fascinating history that connects the Gulf coast of Mexico with the Caribbean and West Africa. Pigeon peas, also known as frijol de palo or guandu, arrived in the Americas from Africa during the transatlantic trade, and found a perfect home in the tropical lands of the Gulf of Mexico. In Veracruz, a state that has been for centuries the gateway for cultural and culinary influences from the Caribbean, Africa and Europe, pigeon peas were naturally integrated into local cooking. The Mexican version of rice with pigeon peas is distinguished from the Puerto Rican or Dominican one by its preparation technique: the rice is first fried in hot oil until translucent, a fundamental step that gives it texture and prevents sticking, a direct inheritance from the Mexican red rice technique. Then a sofrito of tomato, onion and garlic, the pigeon peas and stock are added, and it is left to cook covered on low heat. In the markets of Veracruz, Tabasco and the Huasteca, this rice is a frequent accompaniment for fried fish and seafood. Pigeon peas contribute vegetable protein and a slightly floury texture that complements the rice perfectly. It is a dish that tells the story of the migrations and fusions that have enriched Mexican cooking, especially its coastal, tropical strand.

Estimated cost

£9.50

Total cost

£2.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

10g

Protein

52g

Carbohydrates

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rinse the rice under cold water until the water runs clear. Drain and leave to dry for 5 minutes.
💡 Rinsing the rice removes excess starch and prevents it from going sticky.
2
Blend the tomato with a quarter of an onion and a garlic clove with half a glass of water. Strain to obtain a smooth puree.
3
Heat the oil in a medium saucepan over medium-high heat. Fry the rice, stirring constantly, for 3-4 minutes until translucent and it sounds like sand.
4
Add the remaining finely chopped onion and chopped garlic. Fry for 1 minute more.
5
Pour the strained tomato puree over the rice. Cook, stirring, for 2 minutes until the liquid is partially absorbed.
6
Add the drained pigeon peas, hot chicken stock, coriander, salt and a pinch of cumin. Stir once only.
7
When it boils, reduce the heat to minimum, cover the pan and cook for 18-20 minutes without uncovering or stirring.
💡 Do not uncover or stir during cooking: the steam is what cooks the rice evenly.
8
Remove from the heat and leave to rest, covered, for 5 more minutes. Fluff with a fork before serving.