📝 About This Recipe
A cornerstone of Dominican celebratory cuisine, Moro de Guandules is a fragrant, one-pot masterpiece that marries nutty pigeon peas with long-grain rice. This version features the traditional addition of rich coconut milk, creating a creamy texture and a tropical aroma that transports you straight to the island. Enhanced by a robust 'sazón' of fresh herbs and peppers, it is the ultimate comfort food that represents the heart of Caribbean hospitality.
🥗 Ingredients
The Aromatics (Sazón Base)
- 1/2 cup Red Onion (finely diced)
- 1 medium Cubanelle Pepper (diced, seeds removed)
- 4 cloves Garlic (mashed or minced into a paste)
- 4 sprigs Fresh Cilantro (tied in a bundle)
- 1 teaspoon Fresh Oregano (dried Dominican oregano is preferred)
Main Components
- 3 cups Long-grain White Rice (rinsed until water runs clear)
- 15 ounces Canned Pigeon Peas (Guandules) (1 can, drained and rinsed)
- 13.5 ounces Full-fat Coconut Milk (1 can)
- 2.5 cups Water (adjust based on desired rice firmness)
- 1 tablespoon Tomato Paste (for color and depth)
- 3 tablespoons Vegetable Oil (or lard for extra flavor)
Seasoning and Pantry
- 2 tablespoons Pitted Green Olives (with a splash of brine)
- 1 teaspoon Capers (optional but recommended)
- 2 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 piece Bouillon Cube (chicken or vegetable flavor)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot (preferably a Dominican 'caldero'), heat the vegetable oil over medium-high heat.
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2
Add the diced onions and cubanelle peppers. Sauté for 3-4 minutes until the onions become translucent and fragrant.
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3
Stir in the garlic paste, tomato paste, and oregano. Cook for another 2 minutes, allowing the tomato paste to darken slightly to develop a rich umami base.
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4
Add the drained pigeon peas, olives, and capers. Stir well to coat the peas in the aromatic oil and spices.
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5
Pour in the coconut milk and the water. Add the bouillon cube, salt, and pepper. Bring the mixture to a rolling boil.
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6
Taste the liquid. It should taste slightly 'over-salted'—this ensures the rice is perfectly seasoned once it absorbs the water.
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7
Add the rinsed rice and the cilantro bundle. Stir once to distribute the ingredients evenly.
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8
Cook uncovered over medium-high heat, stirring occasionally to prevent the bottom from burning, until the rice has absorbed most of the liquid and small 'craters' appear on the surface.
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9
Once the liquid is gone from the surface, reduce the heat to the lowest setting. Remove the cilantro bundle.
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10
Cover the pot with a tight-fitting lid. If your lid isn't airtight, place a piece of aluminum foil or a clean banana leaf over the pot before putting the lid on to trap the steam.
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11
Steam the rice for 20-25 minutes without lifting the lid.
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12
After 25 minutes, remove the lid and fluff the rice gently with a fork. The grains should be tender and separate.
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13
Optional: Increase the heat to medium for the last 5 minutes if you want to create 'concón'—the prized crispy layer of rice at the bottom of the pot.
💡 Chef's Tips
Rinse your rice thoroughly to remove excess starch; this ensures the Moro is fluffy rather than mushy. If you can't find Cubanelle peppers, use a green bell pepper as a mild substitute. For an authentic touch, use Dominican oregano, which has citrusy notes that differ from Mediterranean varieties. Don't skip the coconut milk; it provides the 'grasita' (fat) that gives the rice its signature silkiness. To get the perfect 'concón' (crispy bottom), resist the urge to stir the rice during the final steaming phase.
🍽️ Serving Suggestions
Serve alongside 'Pollo Guisado' (Dominican Braised Chicken) for a classic Sunday meal. Pair with a side of fried sweet plantains (maduros) to balance the savory rice with sweetness. A simple green salad with avocado slices and a lime vinaigrette cuts through the richness of the coconut. Enjoy with a glass of ice-cold 'Morir Soñando' (orange juice and milk drink) or a crisp Caribbean lager.