Moro de guandules, or arroz con guandules, is the most popular arroz moro during the Thanksgiving and Nochebuena.
It’s preparation is very similar to moro de habichuelas negras or moro de habichuelas rojas, but it’s main difference is the use of pigeon peas, or guandules.
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For dry beans, use these measurements and instructions
If you’re wanting to use dry peas instead of canned peas then you will need about ½ cup dry pigeon peas for this recipe. You’ll need to soak the peas overnight in water to soften them and then boil them for about 2-3 hour until they’re tender.
This will leave you with 1½ cups cooked beans, and I recommend reserving some of the soaking water since this gives the rice and pigeon peas more color.
Use extra long grain rice
Extra long grain rice is what you’re going to want to look for at the grocery store. Brands like Carolina and Canilla are my favorite, but jasmine rice or any kind of extra long grain rice will work!
I always rinse the rice before cooking
Before cooking moro de guandules, or any kind of rice for that matter, I rinse the rice under cold water a few times until the water runs clear to remove all the starch. This is a step that my mami never misses because it prevents the rice from becoming too sticky and gets rid of any impurities that may be in the rice.
Serve it with the staples
Moro de guandules is usually served with meat like pernil or pollo horneado, maybe some pastelón, as well sides like pink potato salada, ensalada de coditos, and classic ensalada rusa. And of course, a couple slices of avocado is mandatory!
Moro de Guandules (Dominican Rice and Pigeon Peas)
Equipment
Ingredients
Instructions
- In a pot over low heat, add oil, cubanelle pepper, onion, and garlic cook until softened, about 2 minutes.
- Add sofrito, tomato sauce, adobo, sazon, salt, and oregano. Cook for 2 minutes until it forms a paste.
- Add gandules (pigeon peas) and cook for 1 minutes, stirring continuously. Add water and cook for 10 minutes until beans are soft.
- Stir in washed rice and cook until most of the water is absorbed, stirring frequently to prevent from sticking.
- Form the rice into a dome in the middle of the pot, cover with a lid, and add the cilantro. Reduce heat to low and cook for 20 minutes.
- Remove from heat, fluff with a fork, cover, and let sit for 5 minutes before removing the cilantro and serving. Buen provecho!
