Vegetarian Moro de Guandules
Indulge in the rich, savory flavors of *Vegetarian Moro de Guandules*, a plant-based twist on the traditional Dominican rice and pigeon peas dish. This hearty recipe features perfectly simmered long-grain rice infused with aromatic spices like cumin, oregano, and bay leaf, paired with tender guandules and vibrant vegetables such as bell peppers and onions. A splash of vegetable broth and a touch of cilantro bring depth and freshness to every bite, while the tomato paste ties it all together with a luscious, tangy base. Ready in under an hour, this crowd-pleaser is perfect as a flavorful main course or a versatile side dish at your next gathering. Packed with Caribbean flair and vegetarian goodness, this dish is proof that comfort food can be both nourishing and delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic clove, minced
- 1 small Green bell pepper, diced
- 2 Aji dulce or sweet pepper, diced
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 15 ounces Pigeon peas (guandules), canned, drained and rinsed
- 2 cups Long-grain white rice
- 4 cups Vegetable broth
- 0.5 cup Cilantro, chopped
- 1 Bay leaf
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, diced bell pepper, and aji dulce, and cook for another 2-3 minutes until softened.
Add the tomato paste, cumin, oregano, salt, and black pepper. Mix well to combine the spices with the vegetables.
Stir in the pigeon peas and cook for about 2 minutes, allowing them to absorb the flavors.
Add the rice to the pot, stirring to coat the grains in the mixture.
Pour in the vegetable broth and add the chopped cilantro and bay leaf, stirring everything to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Let the rice simmer for about 25-30 minutes, or until the liquid is absorbed and the rice is tender. Avoid stirring while it cooks to prevent the rice from becoming mushy.
Remove from heat and let the pot sit, covered, for an additional 5 minutes to allow steam to finish cooking the rice.
Fluff the rice with a fork and remove the bay leaf before serving. Adjust seasoning to taste if needed.
Serve warm as a main course or as a side dish.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8008 mg | 348% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 40.4 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4220 mg | 90% | |
*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.
