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    Home » Recipes » Side Dishes

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    Moro de Guandules con/sin Coco (Rice with Pigeon Peas)

    bowl with moro de guandules y coco (rice with pigeon peas and coconut)
    bowl with moro de guandules y coco (rice with pigeon peas and coconut)
    Moro de Guandules con Coco (Rice, Pigeon Peas and Coconut)

    En Español Recipe ↆ

    Moro de guandules con coco (rice, pigeon peas and coconut) is one of my favorite rice dishes, and an amazing example of Samana cookery which was happily adopted by all Dominicans. We also tell you how to make the classic one without coconut.

    Moro de Guandules (Rice, Pigeon Peas and Coconut)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. What are guandules?
    3. Serving suggestions
    4. Variations
    5. About our recipe
    6. Recipe
    7. Is it guandules or gandules?
    8. Puerto Rican vs. Dominican versions
    9. Dominican guandules con coco

    Why we ❤️ it

    The first time I ate moro de guandules con coco (rice, pigeon peas, and coconut) I was 12, and I fell in love. It was all new to me, and I was smitten. That was my first trip to Samaná. This rice and pigeon pea recipe is an obligatory addition to any special Dominican-style meal and is also part of our traditional Dominican Christmas dinner.

    But let's take a moment to talk about guandules (pigeon peas) because that is one of the most beloved ingredients in Dominican cuisine.

    What are guandules?

    Guandules (Cajanus cajan) – known in English as pigeon peas – are a type of legume native to the Indian subcontinent, and very popular in the Spanish Caribbean. It is also apparently popular in South India (thank you Rajesh for the tip in the comments!).

    The taste of guandules has been variously described to me as "nutty" or "ashy". I would describe the taste more as "smoky". The closest to another legume I can think of in terms of taste is mung beans.

    Read more about guandules name and culture.

    guandules (pigeon peas) in shell and flowers
    bowl with moro de guandules y coco (rice with pigeon peas and coconut)

    Guandules and moro de guandules

    Serving suggestions

    We serve it with our Christmas feast and everyday meals. My favorite dishes to go serve with moro de guandules are Pollo guisado (braised chicken), Res guisada (braised beef), or Cerdo guisado (braised chicken), and, for a meatless option, berenjenas asadas.

    A few slices of avocado are always a must, and tostones (fried green plantains) or fritos maduros (fried sweet plantain) complete this amazing meal. For a simplified lunch, I just serve it with berenjenas fritas (fried eggplants) and avocado.

    Variations

    To make it without coconut, just add 2 cups of broth or water instead of coconut milk when indicated in the recipe.

    About our recipe

    This rice with guandules is full of flavor and the buttery goodness of coconut. As I am not from Samaná, this is one of those dishes that were not part of my family heritage. However, this has since become so popular, that I don't think you can go anywhere in our country where this isn't a dish served at home.

    For this Moro de guandules recipe, I went with the version of this dish I like most, but you're likely to find many more ways to make it even in Samaná. If you have another way how to make Moro de guandules, let us know in the comments.

    Buen provecho!

    Tia Clara

    Recipe

    moro de guandules
    Keep screen on while cooking

    [Recipe + Video] Moro de Guandules con Coco (Rice, Pigeon Peas and Coconut)

    By: Clara Gonzalez
    Moro de guandules con coco (rice, pigeon peas and coconut) is an amazing dish that comes from Samana and was happily adopted by all Dominicans.
    5 from 31 votes
    Save for Later Send by Email Print Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dinner, Lunch
    Cuisine Dominican, Latino
    Servings 6 porciones
    Calories 762 kcal

    Ingredients

    • 2 tablespoons olive oil, divided
    • 1 teaspoon chopped cilantro, (or parsley)
    • ¼ cup chopped celery
    • ⅛ cup capers, (optional)
    • 1 teaspoon mashed garlic
    • 12 pitted green olives, cut into halves (optional)
    • ¼ cup chopped cubanelle, (1 pepper, aprox)
    • 1 oregano (dry, ground)
    • 2 teaspoons salt
    • 3 cup pigeon peas, (boiled or canned)
    • ½ cup tomato sauce
    • 2 cup coconut milk, or broth or water
    • 4 cup rice, (medium grain, carolina, canilla)

    Instructions
     

    • Heat 1 tablespoon of oil in a 1½ gallon [6 liters] iron pot and add the cilantro, celery, capers, garlic, olives, peppers, oregano, and salt.
      Cook and stir for a minute. Add the guandules, also while stirring.
    • Once the vegetables are well heated, add 2 cups of water, tomato sauce, and coconut milk and bring to a boil.
      Stir in rice and simmer over medium heat, stirring regularly, and removing as much as you can of the rice that sticks to the bottom.
      When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover, and stir in the remaining oil. Move the rice from the bottom to the top so it cooks uniformly. Cover again and simmer another 5 minutes.
    • Uncover and taste. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
    • Remove from the heat and serve (see suggestions above the recipe.

    Tips and Notes

    To make it without coconut, just add 2 cups of broth or water instead of coconut milk when indicated in the recipe.

    Nutrition

    Calories: 762kcalCarbohydrates: 122gProtein: 17gFat: 23gSaturated Fat: 15gSodium: 945mgPotassium: 722mgFiber: 8gSugar: 1gVitamin A: 333IUVitamin C: 10mgCalcium: 97mgIron: 5mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR arroz con gandules, arroz con gandules dominican, arroz con gandules dominican style, arroz con gandules y coco, how to make moro de guandules, pigeon peas and coconut
    More recipes with: coconut, guandules, rice

    Is it guandules or gandules?

    Would you be shocked if I tell you it's... neither?

    In one of those "How did that start?" cases, the neighboring countries of Puerto Rico and the Dominican Republic spell this differently. So what does RAE (Royal Academy of the Spanish Language) say?

    Gandul is used to describe "a lazy person", "an ancient Moroccan soldier", or "an individual from certain primitive tribes".

    So, it is "guandul"!

    Well, not so fast. That word is not listed in the RAE dictionary. A bit of research elucidates it: The proper word for one pea is guandú, not guandul, the plural then is actually guandúes – or guandús!

    So, we're all wrong.

    But you go ahead and keep calling it whatever you did before, we'll understand.

    Puerto Rican vs. Dominican versions

    As I mentioned above, Puerto Ricans love their guandules too. Here and there they are found, fresh, dried, and canned in every supermarket, market, and corner store. Puerto Ricans also have their own Moro de "Gandules" recipe, but it does not include coconut, and they call it "arroz con gandules".

    Dominican guandules con coco

    There is not a corner of our Republic where guandules are not known. But in Samaná somebody had a stroke of genius: to combine pigeon peas with coconut. This is possibly a natural progression from the fact that Samaná is covered from corner to corner with coconut groves.

    Another very popular pigeon pea recipe with coconut milk is guandules con coco.

    Published Dec 26, 2010, and last revised Apr 30, 2022

    Edited: Apr 30, 2022 | Publish: Apr 29, 2022

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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    You'll also love

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      Pavo a la Dominicana (Turkey Stuffed with Rice and Pigeon Peas)
    • Pigeon Peas and Pork Roast (or Cracklings) Stew
      "Sancocho" de Guandules (Pigeon Peas and Pork Stew)
    • Moro de habichuelas recipe
      Moro de Habichuelas (Rice with Beans)
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    53 Comments
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    Rajesh
    October 23, 2013 11:32 AM

    Hello, I am Indian, and I live in the Dominican republic now. I have used your website for several dishes including Habichuelas con Dulce - much to the amazement of my Dominican friends and family. I came here looking for this recipe and glad you have it. Just wanted to… Read more »

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    angee
    May 30, 2013 11:24 AM

    We hosted a Dominican dinner last night and served this. It's one of the dishes my husband remembers from his years living there. The boys we served loved it and kept coming back for more and more!5 stars

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    D D
    February 25, 2018 9:28 PM

    Thank you so much for this delicious recipe! I made it this weekend, and both my husband and I absolutely loved the result. It was just as good as the pigeon pea rice we had at a fantastic Dominican place in Washington Heoghts neighborhood of NYC. I can’t believe I,… Read more »

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    Kait
    August 10, 2017 7:12 PM

    Guandules are all the rage in Panama too, but they call them guandu (sp?). Every year when they're available fresh that's all people out in the campo talk about!

    3
    Reply
    maria orlotti
    December 24, 2014 12:43 PM

    I love ur recipes,they are great! specially for people that are learning how to cook, YOU PUT EVERYTHING WITH DETAILS, that is important so the dish come to a perfection! thanks so much for sharing with us !

    2
    Reply

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