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Moro de Guandules is a traditional Dominican rice dish made with pigeon peas (guandules), infused with rich flavors of coconut milk, herbs, and spices. This hearty and aromatic meal is a staple in Dominican households, often served during family gatherings and holidays. It’s the perfect side dish to accompany roasted meats or can even stand alone as a flavorful vegetarian option.

Ingredients

2 cups (1 lb / 0.45 kg) long-grain rice

1 1/2 cups (0.34 kg) cooked pigeon peas (guandules), or 1 can

1 cup (240 ml) coconut milk

3 cups (0.72 liters) water or chicken broth

1 small onion, chopped

1 bell pepper, chopped

3 cloves garlic, minced

1 tbsp (15 ml) tomato paste

2 tbsp (30 ml) oil

1 tsp (5 g) oregano

1 tsp (5 g) ground cumin

1/4 tsp (1.25 g) black pepper

1 tsp (5 g) salt (adjust to taste)

2 tbsp (30 g) cilantro, chopped

1 bay leaf

Instructions

Sauté the Vegetables: In a large pot, heat the oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes.

Add Spices and Guandules: Add the oregano, cumin, black pepper, and bay leaf to the pot. Stir to combine. Then, add the pigeon peas (guandules) and mix everything well. Let the flavors meld together for a couple of minutes.

Cook the Rice: Pour in the rice, stirring to coat it with the vegetable and spice mixture. Add the coconut milk and water (or broth) and stir. Bring the mixture to a boil.

Simmer: Once boiling, lower the heat to a simmer, cover the pot, and cook for 20-25 minutes, or until the rice has absorbed the liquid and is tender. Avoid stirring during cooking to ensure the rice cooks evenly.

Fluff the Rice: After the rice is done cooking, remove the pot from heat and let it sit for about 5 minutes. Fluff the rice with a fork, gently mixing in the chopped cilantro for a fresh burst of flavor.

Serving

Moro de Guandules is best served warm, as a side dish to roasted chicken, pork, or fish. It also pairs wonderfully with Dominican stews or fried plantains. For a vegetarian twist, serve it alongside avocado slices and a fresh green salad.

Moro de Guandules is a beloved Dominican rice dish that’s full of rich, savory flavors. The combination of pigeon peas, coconut milk, and spices makes it a comforting and versatile meal that can be enjoyed on its own or as an accompaniment to other Dominican favorites. Whether you’re making it for a special occasion or as a weeknight meal, this dish is a surefire way to bring the tastes of the Caribbean to your table.