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Moro de Guandules

Name: Moro de Guandules
Total time: 60 min
Yield: Serves 6
Cuisine: Dominican Republic
Ingredients: 3 gō (Japanese rice cup) Raw rice; 200g Green peas; 200ml Coconut milk; 1 Onion; 1 Green Bell Pepper; 2 cloves Garlic; 1 tbsp Tomato paste; 1/2 tsp Oregano; A pinch Cilantro; 2 tsp Chicken bouillon; 1 1/2 tsp Salt; 3 tbsp Vegetable Oil

Rice

⏱ 60 min

👥 Serves 6

Difficulty ⭐

Rice cooked with pigeon peas and coconut milk — the bean rice essential for Dominican Christmas.

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📖 The Story Behind This Dish

Moro is Dominican rice cooked with beans, and the version with guandules (pigeon peas) is essential on the Christmas table. Cooking it with coconut milk is common in the eastern region and gives a mellow richness. It's eaten with roast pork and potato salad.

🌆 Where it's eaten: On Christmas Eve, roast pork and a big platter of moro fill the family table as laughter rings out to merengue music.

🥕 Ingredients (serves 6)

Raw rice 3 gō (Japanese rice cup)
Green peas 200g
Coconut milk 200ml
Onion 1
Green Bell Pepper 1
Garlic 2 cloves
Tomato paste 1 tbsp
Oregano 1/2 tsp
Cilantro A pinch
Chicken bouillon 2 tsp
Salt 1 1/2 tsp
Vegetable Oil 3 tbsp

👩‍🍳 Instructions

Heat oil in a pot and sauté the chopped onion, green pepper, and garlic.
Add the tomato paste, oregano, and chopped cilantro and fry.
Add the peas, coconut milk, 600ml water, chicken stock powder, and salt and bring to a boil.
Add the rinsed rice and cook over medium heat until the liquid drops to the surface of the rice.
Stir once, cover, and cook on the lowest heat for 20 minutes.
Fluff lightly.

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