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Moro de Guandules con Coco

The Quirky Foodster Team

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10 min
Prep
30 min
Cook

Ingredients

  • 400 g (2 cups) Long-grain rice
  • 300 g (1.5 cups) Pigeon peas (guandules), cooked
  • 300 ml (1.25 cups) Coconut milk
  • 60 ml (1/4 cup) Sofrito
  • 1 tsp Salt

Method

  1. Saute sofrito in a pot until fragrant.
  2. Add pigeon peas and stir to coat in the sofrito.
  3. Add rice, coconut milk, salt and enough water to reach the correct rice-to-liquid ratio; stir once.
  4. Bring to a boil, then reduce heat, cover and simmer 20 minutes until rice is tender.
  5. Let rest covered 5 minutes, then fluff with a fork before serving.

Introduction: This coconut rice with pigeon peas is especially popular in the Samaná region and during Christmas season across the country, blending African, Taino and Spanish influences into a single fragrant pot of rice.

Cultural Background: This coconut rice with pigeon peas is especially popular in the Samaná region and during Christmas season across the country, blending African, Taino and Spanish influences into a single fragrant pot of rice.

Tips: Do not stir once the rice starts simmering — this keeps the grains separate. Canned pigeon peas work well if fresh or dried aren’t available.

Variations: Use black beans instead of pigeon peas for moro de habichuelas negras. Add raisins for a subtly sweet Christmas variation. Naturally vegetarian and vegan as written.

Storage: Refrigerate in an airtight container up to 3 days.

Reheating: Reheat with a splash of water in a covered pan or microwave.

Nutrition: Calories: 420 | Protein: 10g | Carbs: 62g | Fat: 14g

FAQs

Q: What are guandules?
A: Pigeon peas — small, earthy legumes especially associated with Dominican Christmas cooking, available fresh, dried or canned.

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