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Moro de guandules con coco (Christmas Rice and Pigeon Peas)

Moro de guandules con coco (Christmas Rice and Pigeon Peas) is a traditional Dominican (from the Dominican Republic) recipe for a classic festive version of rice and pigeonpeas in a herbed tomato and coconut milk base. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Christmas Rice and Pigeon Peas (Moro de guandules con coco).

prep time

15 minutes

cook time

45 minutes

Total Time:

60 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesHerb RecipesBean RecipesDominican-republic Recipes



This is a festive seasonal version of rice and beans from the Dominican Republic. This dish of rice and pigeon peas is typically served over the Christmas holidays.

Ingredients:

1–2 tbsp avocado oil
1/2 small yellow onions, diced
1/2 small green bell pepper, diced
1/2 small red bell pepper, diced
3 garlic cloves, crushed or finely minced
1 small bunch coriander, minced well (keep the leaves and stems separate)
2 tsp sazón
1/2 tsp adobo seasoning
3 tbsp Spanish olives, halved (optional)
1 tbsp tomato purée
1 vegetable stock cube, crumbled
450g tin of guandules (pigeon peas), rinsed and drained
375ml full-fat tinned coconut milk
625ml water
600g Jasmine rice, rinsed
sea salt

For serving: baked plantains, avocado slices, or hot sauce

Method:

Place a large heavy-based pan over medium-low heat. When hot add 2 tbsp oil and use to fry the onions, bell peppers, garlic, and minced coriander stems then fry for about a minute until fragrant.

Stir in the sazón, adobo, olives, tomato purée and stock cube and continue to fry until evenly combined.

Pour in the guandules (pigeon peas) then stir well to combine with the other ingredients. Taste the stock and if you feel it needs more salt, add a generous pinch. Once everything is well heated pour in the coconut milk and water then stir well and bring to a boil.

Stir in the washed rice and simmer over medium-low heat, making sure to stir regularly to help prevent the rice from sticking to the bottom of the pot.

Now wait until the majority of the liquid is evaporated away. The rice should look glossy at this point. Add the remaining coriander leaves then cover with a tight fitting lid and reduce the heat to low.

Steam the rice covered for 30 minutes, then remove the pan from heat. Keep the lid on and allow to rest for 10 minutes.

Fluff your rice with a fork, then serve and enjoy