Moro de Guandules con Coco
A Dominican one-pot rice dish, its name meaning rice and pigeon peas cooked together as a single dish rather than served side by side, which is what distinguishes a 'moro' from other rice-and-bean plates on the island. The coconut-milk version is especially associated with Samaná, a Dominican region with its own distinct culinary identity shaped by 19th-century African-American settlers alongside Dominican and Caribbean influence, where coconuts grow abundantly. It's a mainstay of Dominican holiday tables, and real versions build a sofrito of onion, garlic, cubanelle pepper, and culantro before the rice and coconut milk go in, letting the rice absorb the coconut milk fully rather than turning out wet or soupy.
Vegan-optional
Ingredients
- 2 cups long-grain rice
- 1 1/2 cups pigeon peas (guandules), cooked or canned
- 1 can (400ml) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cubanelle pepper, chopped
- 1 stalk celery, chopped
- Culantro or cilantro
- 1 tbsp tomato paste
- Oregano
- Oil
Steps
- Sauté the onion, garlic, cubanelle pepper, and celery in oil to build a sofrito.
- Stir in the tomato paste and oregano, then add the pigeon peas and cook briefly.
- Add the rice, coconut milk, and enough water to just cover, and season with salt.
- Bring to a boil, then cover and reduce to low heat.
- Cook until the liquid is absorbed and the rice is tender, about 25-30 minutes.