Moro de Guandules [Video+Recipe] Rice with Pigeon Peas

Moro de guandules (rice with pigeon peas).

Moro de Guandules [Video+Recipe] Rice with Pigeon Peas

Moro de guandules con/sin coco (rice, pigeon peas, and coconut) is an amazing dish that we love on special occasions or any day of the week.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword 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

Prep Time 10

Cook Time 25

Total Time 35

Servings porciones

Calories 762kcal

Author Clara Gonzalez

Ingredients

2 tablespoons olive oil divided
1 teaspoon chopped cilantro (or parsley) plus extra for garnishing
¼ cup chopped celery (optional)
⅛ cup capers (optional)
1 tablespoon 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

1. Cook vegetables and guandules

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.

2. Cook rice

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.

3. Try rice

Uncover and taste. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

4. Serve

Remove from the heat.
Serve garnished with cilantro or parsley (see serving suggestions above the recipe).

Video

Notes

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

Nutrition