Moro de Guandules [Recipe + Video] Rice with Pigeon Peas
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 porciones
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Calories
762 kcal
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Cuisine
South American, Dominican
Moro de Guandules [Recipe + Video] Rice with Pigeon Peas
Description
Moro de Guandules features rice cooked with pigeon peas (guandules) and a mix of chopped vegetables including celery, cubanelle pepper, green olives, garlic, and optionally capers. These ingredients are sautéed in olive oil with herbs like dried oregano and fresh cilantro or parsley. Salt is added for seasoning along with tomato sauce and coconut milk to create a rich cooking liquid with balanced acidity and creaminess.
The rice is added to this mixture along with water and simmered gently, with regular stirring to prevent sticking and ensure even cooking. Once the liquid is absorbed, the pot is covered and the rice is allowed to finish steaming on low heat. The final texture is a moist, tender rice with flavorful bits of peas and vegetables evenly distributed. The olives and capers add a salty, briny contrast while the coconut milk contributes a subtle creaminess.
This dish can be served as a main side accompanying meat, fish, or poultry dishes and reflects a Caribbean or Dominican culinary style.
An easy variation for those who do not want coconut flavor is to substitute broth or water for coconut milk while keeping the other ingredients the same.
Ingredients
- 2 tablespoons olive oil divided
- 1 teaspoon cilantro or parsley, chopped
- ¼ cup celery chopped
- ⅛ cup capers (optional)
- 1 teaspoon garlic mashed
- 12 green olives cut into halves (optional, pitted
- ¼ cup cubanelle pepper 1 pepper, aprox, chopped
- 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 and serve (see suggestions above the recipe.
Notes
- Substitute 2 cups of broth or water for coconut milk to make this without coconut flavor.
- Regularly stir the rice during simmering to prevent sticking and ensure even cooking.
- Use medium grain rice such as Carolina or Canilla for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6porciones
Amount Per Serving
Calories 762 kcal
% Daily Value*
| Calories | 762kcal | 38% |
| Carbohydrates | 122g | 41% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Sodium | 945mg | 39% |
| Potassium | 722mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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