📝 About This Recipe
A crown jewel of Dominican festive cooking, this 'Moro de Guandules con Coco' is a luxurious rice dish that perfectly captures the soul of the Samaná Peninsula. It features tender pigeon peas simmered in rich coconut milk, aromatic sofrito, and earthy spices, resulting in a creamy yet fluffy texture that is deeply comforting. This dish is the ultimate celebration of Caribbean flavors, offering a harmonious balance of savory, nutty, and herbal notes in every bite.
🥗 Ingredients
The Rice and Legumes
- 3 cups Long-grain white rice (rinsed until water runs clear)
- 15 ounces Green pigeon peas (Guandules) (1 can, drained and rinsed (or fresh/frozen boiled until tender))
- 13.5 ounces Full-fat coconut milk (1 can, unsweetened)
- 2 cups Water (plus more if needed)
The Dominican Sofrito Base
- 2 tablespoons Vegetable oil
- 1/2 cup Red onion (finely diced)
- 1 piece Cubanelle pepper (seeded and diced)
- 4 pieces Garlic cloves (mashed or finely minced)
- 3 sprigs Fresh cilantro (tied in a bundle)
- 2 leaves Culantro (Recao) (optional, for authentic depth)
- 1 tablespoon Tomato paste
Seasonings
- 1 teaspoon Dried oregano (Dominican oregano is preferred)
- 1 tablespoon Chicken bouillon powder (or one cube, crumbled)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 2 tablespoons Pitted green olives (with a splash of brine)
- 1 teaspoon Capers (optional)
👨🍳 Instructions
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1
Heat the vegetable oil in a heavy-bottomed pot (ideally a Dominican 'caldero') over medium 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 mashed garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly to prevent the garlic from burning while the tomato paste darkens slightly.
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4
Add the pigeon peas (guandules), oregano, chicken bouillon, olives, and capers. Stir well to coat the peas in the aromatic base.
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5
Pour in the full-fat coconut milk and 2 cups of water. Add the cilantro bundle and culantro leaves.
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6
Bring the liquid to a rolling boil. Taste the broth; it should be slightly over-salted, as the rice will absorb the salt as it cooks.
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7
Add the rinsed rice to the boiling pot. Stir once to distribute the ingredients evenly.
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8
Cook uncovered over medium-high heat, stirring occasionally to ensure the rice doesn't stick to the bottom, until the liquid has been absorbed by the rice.
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9
Once the liquid is level with the rice and small 'craters' appear on the surface, reduce the heat to the lowest setting.
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10
Cover the pot with a tight-fitting lid. For an extra authentic touch, place a piece of banana leaf or aluminum foil over the pot before putting the lid on to trap all the steam.
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11
Steam the rice for 20-25 minutes without lifting the lid.
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12
Remove the lid, discard the cilantro bundle, and fluff the rice gently with a fork to separate the grains.
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13
Optional: Increase the heat slightly for the last 5 minutes if you want to create 'concón' (the crispy, toasted rice at the bottom of the pot).
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess starch; this ensures the Moro is fluffy rather than gummy. Use full-fat canned coconut milk for the most authentic and rich flavor; 'light' versions will result in a less satisfying texture. If the rice still feels a bit hard after 25 minutes, sprinkle 2 tablespoons of water over the top and cover for another 5 minutes. Don't skip the 'caldero' if you have one; the cast aluminum pot is essential for even heat distribution and creating the perfect concón. Rub the dried oregano between your palms as you add it to the pot to release the essential oils.
🍽️ Serving Suggestions
Serve alongside 'Pollo Guisado' (Dominican Braised Chicken) for a classic Sunday meal. Pair with a fresh green salad with avocado slices to balance the richness of the coconut. Accompany with 'Frutos Maduros' (sweet fried plantains) for a perfect sweet-and-savory contrast. A cold glass of 'Morir Soñando' (orange juice and milk drink) makes for a refreshing beverage pairing. Top with a few slices of quick-pickled red onions for a bright pop of acidity.