Moro de Guandules [Recipe + Video] 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
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 and serve (see 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.