Moro de guandules con coco (Rice, pigeon peas and coconut)

December 26, 2010

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Moro de guandules con coco (Rice, pigeon peas and coconut)

This dish is a legacy of the cuisine from Samaná that has been adopted by the whole country. It is a dish full of flavor and the buttery goodness of coconut. It is an obligatory addition to any special meal Dominican-style. It is also part of our traditional Dominican Christmas dinner.

Moro de guandules con coco (Rice, pigeon peas and coconut)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 porciones

Moro de guandules con coco (Rice, pigeon peas and coconut)

This delicious dish hailing from the beautiful Samana has been adopted by the whole country as a favorite and an indispensable part of the Christmas' Eve dinner.

Ingredients

  • 4 cups of rice
  • 3 cups of boiled green pigeon peas
  • 2 cups of coconut milk
  • 4 cups water
  • 2 tablespoons of oil
  • 4 teaspoons of tomato paste (optional)
  • 1/4 cup of chopped green peppers
  • 1 pinch of oregano
  • 1/2 teaspoon mashed garlic
  • 1/8 cup of capers (optional)
  • 1/4 cup of chopped celery
  • 1 teaspoon of finely chopped coriander/cilantro
  • 1/2 teaspoon of thyme leaves
  • 1 cube of chicken bouillon
  • 1 teaspoon of salt
  • 12 pitted olives cut into halves

Instructions

  1. Heat 1 tablespoon of oil in an iron pot and add the cilantro, capers, olives, thyme, oregano and salt.
  2. Stir while adding the tomato paste.
  3. Add the peas, also while stirring.
  4. Crumble the chicken bouillon cube and mix in.
  5. Once well heated, add the water and coconut milk and bring to a boil.
  6. Add the rice and stir regularly removing as much as you can of the rice that sticks to the bottom.
  7. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat.
  8. Wait 15 minutes, uncover, add the remaining oil and stir.
  9. Move the rice from the bottom to the top so it cooks uniformly.
  10. Cover again and wait another 5 minutes.
  11. The rice should be firm but tender inside.
  12. If necessary, cover and leave another 5 minutes on very low heat.
http://www.dominicancooking.com/513-moro-de-guandules-con-coco-rice-pigeon-peas-and-coconut.html

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{ 9 comments… read them below or add one }

calypso January 8, 2011 at 7:44 AM

you forgot to put olives in the ingredients. i love the new look. keep up the good work :) happy new year!

Reply

Aunt Clara January 8, 2011 at 10:29 PM

Glad you like the new look. It’s all about you guys. :)

Thanks for the note about the olives. Some people don’t like olives, so I guess I glossed over that one, I added it to the list of ingredients now.

Reply

pja143 March 22, 2011 at 8:26 PM

Hi, I made this recipe and it came out great. Just a note, peppers and celery are listed in the ingredient list, but not in the preparation instructions.

Reply

Miguel June 1, 2011 at 7:21 PM

@pja peppers and celery are considered one of the spices. but u can make it without them.

Reply

Joan Miller July 29, 2011 at 3:00 PM

This recipe is so delicious!!! The spices are just right, my guest’s loved it! Thank you!

Reply

Arlene January 22, 2012 at 9:54 AM

I am dominican and had never had (or made) this with coco. I made this for my mom, hubby and siblings…it was a hit along with your pollo con wasakaka, the piananos (appetizer) and the sopa de pescado (this soup came out so god that my mom even took some home! we are soup lovers) Thanks so much for posting all these recipes, Aunt Clara!

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Heart March 7, 2012 at 7:00 PM

When do I add the pigeon peas?

Reply

Aunt Clara March 7, 2012 at 7:11 PM

Sorry, my bad. I just copied the recipe to the new Google-friendly format and must have left something behind.

ETA, sorry, there was no error. You missed step 3.

Reply

genesis April 24, 2012 at 12:00 AM

me encanta el moro de guandule con coco

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