Ecomely

Language

Moro de guandules: photo of the dish
Illustrative photo: Instituto Cervantes de Tokio — CC BY-SA 2.0, Wikimedia Commons
Pasta & rice

Moro de guandules

Moro de guandules is the Dominican national dish: rice cooked with pigeon peas (guandules) in a broth flavoured with sofrito and spices. It goes with almost every meal, usually alongside meat in sauce and green salad.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Sofrito

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely chop the onion, pepper and garlic to make the sofrito.
  2. Fry the diced bacon in the oil over medium heat until golden and the fat has rendered.
  3. Add the sofrito and tomato paste, then cook for 5 minutes, stirring, until fragrant.
  4. Stir in the drained pigeon peas with their liquid, the water, oregano, cumin, salt, pepper and bay leaf, then bring to the boil.
  5. Add the rinsed rice, stir once, lower the heat, cover and cook for 25 to 30 minutes until the liquid is fully absorbed.
  6. Leave the rice covered off the heat for 5 minutes, remove the bay leaf and fluff with a fork before serving.

Variations and tips

Vegan version. Leave out the bacon and cook the moro in an extra spoonful of oil; it still tastes great.

With what's easy to find here. Dried pigeon peas soaked overnight can replace the tin; cook them for 40 minutes before adding the rice.

More ideas

Arroz con gandules y bacalao1 h 05 · 4 serv. · budget-friendlyArroz con habichuelas1 h · 4 serv. · budget-friendlyBollos de yuca1 h 15 · 6 serv. · budget-friendlyLa Bandera Dominicana (la bandera)1 h 15 · 4 serv.Coconut Limonada10 min · 4 serv. · budget-friendlyYaroa55 min · 4 serv.Arroz amarillo35 min · 4 serv. · budget-friendlyArroz con salchichón35 min · 4 serv. · budget-friendly

Original Ecomely recipe.