Moros y Cristianos (Pigeon Peas and Rice)

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A classic Puerto Rican dish combining tender pigeon peas and fluffy rice in a savory, spiced broth. This Mexican recipe, ready in about 60 minutes, pairs long-grain rice, pigeon peas (gandules), onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups long-grain rice
• 1 cup pigeon peas (gandules)
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 medium, diced tomato
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves; sauté for 5 minutes until golden.
2. Step 2: Stir in 1 diced tomato and 1 tsp salt; cook for 3 minutes until the tomato breaks down and the mixture becomes fragrant.
3. Step 3: Add 2 cups long-grain rice, 1 cup pigeon peas, 1/2 tsp pepper, and 4 cups chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the rice is tender and the liquid is absorbed.
4. Step 4: Fluff with a fork and serve warm, garnished with fresh cilantro if desired.