Moros y Cristianos (Pigeon Peas and Rice)
A classic Puerto Rican dish combining tender pigeon peas and fluffy rice in a savory, spiced broth. This puerto rican-inspired mexican ready in about 60 minutes pairs long-grain rice, pigeon peas (gandules), medium, diced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Fluff with a fork and serve warm, garnished with fresh cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Moros y Cristianos (Pigeon Peas and Rice) take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Moros y Cristianos (Pigeon Peas and Rice)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain rice from drying out.
Can I substitute ingredients in Moros y Cristianos (Pigeon Peas and Rice)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Moros y Cristianos (Pigeon Peas and Rice) for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Moros y Cristianos (Pigeon Peas and Rice)?
Puerto Rican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
