Asopao de Gandules y Auyama (Soupy Pigeon Pea, Squash & Herb Rice) – Authentic Dominican Republic Recipe

Ingredients for Asopao de Gandules y Auyama (Soupy Pigeon Pea, Squash & Herb Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) green pigeon peas, prepped into bite-sized pieces
• 1.5 cups cubed auyama (calabaza squash), washed and trimmed
• 1 cup medium-grain rice
• 1 medium onion and 3 cloves garlic, finely minced with culantro
• 1.5 tbsp traditional Dominican Republic seasoning (oregano, garlic, sweet peppers, lime)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and culantro for 3–4 minutes until fragrant.
2. Stir in oregano, garlic, sweet peppers, lime and toast for 45 seconds to release the essential oils of Dominican Republic's kitchen.
3. Add green pigeon peas and cubed auyama (calabaza squash), tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in medium-grain rice, adjust seasoning, and ladle steaming hot into deep bowls.