Moro de Guandules
Indulge in the comforting flavors of the Caribbean with Moro de Guandules, a beloved Dominican one-pot rice dish bursting with vibrant ingredients and aromatic spices. This recipe combines tender long-grain white rice, creamy coconut milk, and earthy pigeon peas, all simmered to perfection with sautéed onions, bell peppers, garlic, and tomato paste for a rich and savory base. Fresh cilantro, oregano, and a touch of lime add a zesty brightness, while a hint of hot sauce provides an optional kick of heat. With its irresistible blend of textures and flavors, this easy-to-make dish is perfect for family dinners or any occasion where you want to impress with an authentic taste of the tropics. Serve it alongside your favorite protein or enjoy it as a satisfying meal on its own. Keywords: Moro de Guandules, Dominican recipes, pigeon peas and rice, coconut milk rice, Caribbean comfort food.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
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
- to taste optional hot sauce
Instructions
Heat the olive oil in a large pot over medium heat.
Add the red onion and bell pepper to the pot. Sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste and cook, stirring occasionally, for about 2 minutes.
Incorporate the drained pigeon peas, and stir to mix the ingredients well.
Pour in the coconut milk and 2 1/2 cups of water. Stir to combine.
Add the rice, crumbled bouillon cube, cilantro, oregano, salt, and black pepper. Stir to ensure all ingredients are well mixed.
Increase the heat to bring the mixture to a boil.
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.
Check the rice for doneness and fluff it with a fork.
If needed, add the remaining 1/2 cup of water if the rice is still a bit tough and allow it to continue cooking.
Serve hot with lime wedges on the side and optionally, a drizzle of hot sauce for an extra kick.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 438 mg | 9% | |
*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.
