Pigeon Peas Rice with Sausage (Moro de Guandules y Salchichas) ~ A staple in Dominican cooking, pigeon peas rice is served as a side dish. Add sausage and make it a complete meal, made quick, in a single pot and completely delicious.
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1. In a large cast-iron pot, heat oil over medium heat. Sauté onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
3. Add the pigeon peas with its liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
Celebrate the Flavors, Traditions, and Culture! Learn the BEST of Dominican Cooking and Recipes! Get the cookbook now easy download or delivered to your door!