Moro de Guandules: Dominican Pigeon Peas and Rice

This recipe for moro de guandules is a dish from the Dominican Republic featuring pigeon peas and rice cooked with vegetables in a coconut milk broth.

  • Half a medium onion, diced
  • 1 medium Italian pepper / cubanelle or a small green bell pepper, diced
  • 1 stalk of celery, diced
  • 2 cloves of garlic, grated or finely minced
  • 1 tablespoon finely minced cilantro, plus a small bunch for garnish
  • ¼ teaspoon dried oregano
  • One can (15 oz / 425 ml) pigeon peas, drained and rinsed
  • 1 ¾ cups (415 ml) water
  • 1 cup (240 ml) coconut milk
  • ¼ cup (60 ml) tomato sauce
  • 2 cups (400 grams) long-grain rice (I used basmati, jasmine works too)
  • Salt, to taste
  • 6 roasted sweet potatoes (optional)
  • Sriracha (optional)
  1. Heat a large pot over medium-high heat and add a splash of water (you can use 1 tbsp oil if you prefer). Add the onion, pepper, celery, garlic, 1 tablespoon minced cilantro and oregano. Sautee for a couple of minutes until the onion and pepper are just about softened then add the pigeon peas and cook for a further minute until heated.
  2. Add the water, coconut milk and tomato sauce and bring to a simmer. Add the rice and lower the heat to medium. Stir frequently until most of the liquid has been absorbed by the rice – about 5 minutes. Cover the pot and reduce the heat to low. Allow to steam for 15 minutes, then lift the lid and give it a good stir. Cover again and steam for a further 5 minutes.
  3. Remove from the heat and fluff the rice with a fork. Add salt to taste (I added about 1 teaspoon sea salt). You can serve it as is in a bowl or stuffed into roasted sweet potatoes. It’s tasty with some sriracha drizzled on top if you like a bit of spice. Garnish with the remaining fresh cilantro.

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