La Cena Arroz con Gandules (Chick Peas)

Total Time: 30 minutes  |  Serves: 6


  • 1 can of La Cena pigeon peas 15 oz

  • 2 tablespoons of La Cena corn oil

  • 1 onion, finely chopped

  • 1 jar La Cena pimento pepper chopped

  • 1/2 of green bell pepper chopped

  • 2 cloves of garlic smashed

  • 1 cup of La Cena long grain rice

  • 2 cups of water

  • 1 chicken bouillon cube

  • 1/2 tsp of salt if you want to skip the bouillon cube

  • 1/8 tsp of ground thyme

  • 1 tbsp of lime juice

  • Pinch of D’Sabor black pepper

  • Chopped leafy green parsley or cilantro if you like cilantro

  • Add Victorina tomato paste to taste


Heat La Cena corn oil in a sauce pan, add onions and peppers and cook for about two minutes.

Add garlic, cook one minute and then add peas, rice and sauté for a minute or two.

Stir in water, lime juice, seasonings and turn heat to low, cover and cook 20 minutes.

Mix in parsley or cilantro and serve.

Alternately, a few tablespoons of Victorina tomato paste can be added with the water and make the dish a festive red tone.