Low Sodium Moro de Guandules
Savor the vibrant flavors of the Dominican Republic with this Low Sodium Moro de Guandules, a healthier twist on the classic rice and pigeon peas dish. Packed with aromatic ingredients like garlic, scallions, and fresh cilantro, and enriched with unsweetened coconut milk for a subtle creaminess, this recipe delivers traditional Caribbean flair without the heavy sodium. Long-grain white rice is simmered to perfection in low-sodium chicken broth, ensuring every bite is hearty yet heart-healthy. Perfect for family dinners or special gatherings, this dish is an easy crowd-pleaser that can be whipped up in under an hour. Whether you’re looking for a low-sodium alternative or simply craving authentic Dominican cuisine, this flavorful moro is sure to impress—every spoonful promises comfort, nutrition, and island-inspired goodness.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium, diced White onion
- 1 medium, diced Green bell pepper
- 3 minced Garlic cloves
- 2 chopped Scallions
- 2 tablespoons Tomato paste
- 15 ounces Canned guandules (pigeon peas), no salt added
- 3 cups Low sodium chicken broth
- 2 cups Long grain white rice
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 0.5 cup Unsweetened coconut milk
- 0.25 cup, chopped Fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and green bell pepper, sautéing for about 5 minutes until the vegetables are soft.
Stir in the minced garlic and chopped scallions, cooking for an additional 2 minutes until fragrant.
Mix the tomato paste into the vegetables and cook for 2 more minutes, stirring constantly.
Drain and rinse the canned guandules and add them to the pot.
Pour in the low sodium chicken broth and bring the mixture to a simmer.
Rinse the rice under cold water until the water runs clear, then add it to the pot.
Season with dried oregano and ground black pepper, stirring to combine.
Add the coconut milk, stirring well until fully incorporated.
Cover the pot, reduce the heat to low, and let it simmer for about 25 minutes or until the rice is tender and the liquid is absorbed.
Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes.
Fluff the rice with a fork and sprinkle with chopped cilantro before serving.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 25.8 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2961 mg | 63% | |
*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.
