Description
Moro de guandules is a traditional Dominican dish combining rice, pigeon peas, and a flavorful sofrito for a comforting meal passed down through generations.
Ingredients
Scale
- 1 red bell pepper, finely chopped
- 1 large onion, diced into small cubes
- 4 cloves garlic, mashed
- 1 tablespoon dried oregano
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 chicken bouillon cube (optional)
- 3 cups long-grain rice, washed
- 2 cups fresh pigeon peas or 1 large can of green pigeon peas, drained
- 5 cups water or chicken broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon Worcestershire sauce (optional)
- 2 tablespoons capers (my special touch)
- ¼ cup green olives, halved (optional)
Instructions
- In a large pot or caldero, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 2 minutes until translucent.
- Incorporate the red bell pepper and continue cooking for 3 more minutes.
- Add the mashed garlic and cook for 30 seconds until fragrant.
- Stir in the oregano, cumin, cilantro, and crumble the chicken bouillon cube (if using).
- Cook the sofrito for 2 more minutes, stirring constantly.
- If using fresh pigeon peas, add them to the sofrito and cook for 5 minutes.
- If using canned pigeon peas, drain them well and add them now.
- Stir in the tomato paste and mix well to integrate with the sofrito.
- Cook this mixture for 3 minutes over medium-low heat.
- Add the washed rice to the sofrito and pigeon peas mixture.
- Stir well to coat the rice with all the flavors, for about 2 minutes.
- Add the water or chicken broth, bay leaf, salt, and pepper.
- If using Worcestershire sauce, add it now and mix well.
- Incorporate the capers and olives if you’re using them.
- Let the liquid come to a boil over high heat.
- Once boiling, stir once more and reduce the heat to medium-low.
- Cover the pot and cook for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
- When the rice is cooked, turn off the heat and let it rest, covered, for 10 minutes.
- After this time, remove the bay leaf and fluff the rice with a fork.
- Serve hot, optionally garnished with more fresh chopped cilantro.
Notes
- Fresh vs canned pigeon peas: Fresh pigeon peas give a more authentic flavor, but canned ones work perfectly in this recipe. If using fresh, be sure to cook them a bit longer.
- The secret to perfect rice: For perfectly cooked rice, maintain the liquid ratio. For every cup of rice, use between 1 ½ and 2 cups of liquid.
- Well-cooked sofrito: Don’t rush the preparation of the sofrito, as this is the flavor base of the dish. Cook it over medium-low heat until the vegetables are well sautéed and aromatic.
- Avoid opening the lid: During the cooking process, avoid lifting the lid to check the rice. Each time you do, steam escapes, altering the cooking process.
- Customization: If you like it spicy, you can add a chopped chili or a few drops of hot sauce to the sofrito.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Dominican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: N/A
- Sodium: 380
- Fat: 6
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 58
- Fiber: 5
- Protein: 9
- Cholesterol: N/A
Keywords: dominican moro, rice and peas, pigeon peas recipe, caribbean rice, vegan dominican recipe