Moro de Guandules

Experience the vibrant flavors of the Dominican Republic with this irresistible Moro de Guandules recipe! This one-pot rice and pigeon peas dish is a comforting, flavorful staple infused with the creamy richness of coconut milk, aromatic cilantro, and a touch of oregano. Packed with tender grains of long-grain white rice and perfectly seasoned pigeon peas, this savory creation is cooked to perfection in a combination of sautéed garlic, onions, and bell peppers, creating a harmonious blend of textures and fragrances. Easy to prepare in under an hour, it’s perfect as a tantalizing main course or a hearty side dish, accompanied by lime wedges and a drizzle of hot sauce for a zesty finish. Ideal for family gatherings or a weeknight dinner, this authentic Caribbean dish offers a delightful taste of tradition in every bite. Keywords: Moro de Guandules recipe, Dominican rice and peas, pigeon peas and rice, coconut milk rice, easy Caribbean recipes.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium red onion, finely chopped
• 1 medium bell pepper, finely chopped
• 3 units garlic cloves, minced
• 2 tablespoons tomato paste
• 15 ounces canned pigeon peas, drained and rinsed
• 1 cup coconut milk
• 2 cups long-grain white rice, rinsed
• 3 cups water
• 1 unit chicken or vegetable bouillon cube
• 0.5 cup cilantro, finely chopped
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 unit lime, cut into wedges
• 0 to taste optional hot sauce

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the red onion and bell pepper to the pot. Sauté for about 5 minutes, or until the onion becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the tomato paste and cook, stirring occasionally, for about 2 minutes.

Step 5

Incorporate the drained pigeon peas, and stir to mix the ingredients well.

Step 6

Pour in the coconut milk and 2 1/2 cups of water. Stir to combine.

Step 7

Add the rice, crumbled bouillon cube, cilantro, oregano, salt, and black pepper. Stir to ensure all ingredients are well mixed.

Step 8

Increase the heat to bring the mixture to a boil.

Step 9

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Step 10

Check the rice for doneness and fluff it with a fork.

Step 11

If needed, add the remaining 1/2 cup of water if the rice is still a bit tough and allow it to continue cooking.

Step 12

Serve hot with lime wedges on the side and optionally, a drizzle of hot sauce for an extra kick.

Nutrition Facts

Serving size	2301.7 grams (2301.7g)

Amount per serving	% Daily Value*
Calories	1564

Total Fat 48.70g	62%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 3609mg	157%
Total Carbohydrate 241.70g	88%
Dietary Fiber 29.60g	106%
Total Sugars 41.80g
Protein 42.30g	85%

Vitamin D 0IU	0%
Calcium 454mg	35%
Iron 18mg	97%
Potassium 2836mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 10.7%

Carbs: 61.4%