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Meatless Pigeon Peas and Rice

Demonstrated by: Laura Martin-Robley of the United Puerto Rican Association of Hawaii.
Recipes from the Heart of Hawaii on July 16, 2000.



Meatless Pigeon Peas and Rice

  • 1/2 cup achiote oil
  • 6 to 8 large cloves garlic, grated
  • 1 large onion, diced
  • 1 tablespoon dried oregano leaves, crushed
  • 1 bunch cilantro (Chinese parsley), chopped
  • 1 green bell pepper, diced
  • 2 cans (15 oz size) gandule beans (pigeon peas)
  • 2 cans (14 1/2 oz size) chicken broth
  • 1 can (8 oz) tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 3 3/4 cups rice, rinsed and drained


In a large saucepot, heat the achiote oil. Add garlic, onion, oregano, cilantro, and bell pepper; cook until onion is clear. Add beans, broth, tomato sauce, salt, pepper, and cumin; cook for 10 more minutes. Add rice; cover, and bring to a boil. Lower heat and continue cooking for 45 minutes to 1 hour. Make 8 to 12 servings.


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