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–+ servings

Moro de Guandules (Dominican Rice and Pigeon Peas)

Moro de gandules, or rice with pigeon peas, is a dish you'll find at almost every Dominican party or gathering!
Moro de Gandules (Dominican Rice and Pigeon Peas)
5 from 2 votes
By: Franchesca Livraghi
Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Main Course
Cuisine Dominican
Servings 6 servings

Equipment

Ingredients
  

  • 2 tbsp olive oil
  • ½ cubanelle pepper chopped
  • ¼ onion chopped
  • 3 cloves garlic smashed
  • 1 tbsp sofrito
  • ¼ cup tomato sauce
  • 1½ tsp adobo
  • ½ tsp sazon
  • ½ tsp salt
  • ¼ tsp oregano
  • 1 15.5 oz can gandules (pigeon peas) about 1½ cups, drained
  • 2 cups rice washed
  • 2¾ cups water
  • 5 stems cilantro

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!
Keyword Dominican Recipe, Gandules, Moro, Pigeon Peas, Receta Dominicana, Rice
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