Moro de Guandules con Coco (Dominican Coconut Rice with Pigeon Peas)
Moro de Guandules con Coco is a traditional Dominican one-pot rice dish made with pigeon peas, coconut milk, and a homemade sofrito. Perfect for holidays or weeknight dinners.
Servings: 6 servings
Calories: 545kcal
Equipment
- 1 Caldero
Ingredients
- ½ green bell pepper, chopped
- 1 ají dulce, seeded and cut in half
- 3 garlic cloves
- ½ small red onion, chopped
- 2 tablespoons vegetable oil
- ¼ cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon powdered annatto (bija)
- 1 teaspoon adobo seasoning
- ¼ cup whole pimiento-stuffed green olives or alcaparrado
- 1 chicken or vegetable bouillon tablet
- 13.5 ounces coconut milk 1 can
- 15 ounces pigeon peas (gandules), 1 can
- 2 cups water
- 3 cups long-grain white rice, rinsed and drained
- 3 - 5 sprigs fresh cilantro
- 3 fresh culantro leaves (cilantro ancho)
Instructions
- To make the sofrito place the bell pepper, ají dulce, garlic, and onion in a small food processor or blender and process until all ingredients are chopped and have obtained a uniform texture.
- In a large cast-iron pot or caldero, heat the oil over medium-high heat.
- Add the sofrito mixture, tomato sauce, oregano, annatto, adobo, olives, and chicken bouillon. Cook and stir for about 2 - 3 minutes until fragrant.
- Stir in the coconut milk, pigeon peas, and water. Bring to a boil.
- When it begins to boil, stir in the rice and let simmer until the rice has soaked up all the water and begins to dry up, about 10 - 15 minutes. Stir occasionally to avoid it sticking to the bottom of the pot.
- Place the cilantro and the culantro on top of the rice. Cover the pot, lower the heat to low, and let it cook for 25 minutes. Then, remove the cilantro and the culantro, and discard. Stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with pollo guisado, pernil, or fried fish.
Video
Notes
- Substitutions: Use canned pigeon peas for convenience, but you can also use fresh or frozen. Just cook them until tender before adding them to the pot.
- Rinse the rice: Don’t skip rinsing the rice. It keeps the grains from turning sticky.
- Equipment tip: Use a heavy-bottomed pot like a caldero to avoid burning and get even cooking.
- Adjust to taste: Bouillon tablets give it that classic depth of flavor, but feel free to adjust salt levels to your taste.
Nutrition
Calories: 545kcal | Carbohydrates: 84g | Protein: 10g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 230mg | Potassium: 527mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3145IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 5mg