🇩🇴 Dominican RepublicCatalog recipe
Rice and pigeon peas cooked together in one pot with sofrito and coconut milk until every grain turns pale green and faintly sweet — a Christmas staple eaten year-round.
For 6 servings.
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Sauté the onion, pepper and garlic in oil until soft, then stir in the tomato paste.
Add the pigeon peas and cook 2 minutes to coat them in the sofrito.
Stir in the rice, coconut milk and enough water to sit about a knuckle above the rice.
Bring to a boil, season with salt, then cover and cook on the lowest heat for 20 minutes.
Turn off the heat and let it rest, covered, for 10 minutes before fluffing.
💡 Resting off the heat lets the bottom layer finish steaming instead of scorching if you stir too soon.
Fold in the chopped cilantro and serve.
'Moro' describes any Dominican rice cooked together with beans or peas rather than served alongside them, and moro de guandules is especially tied to the Christmas season, though home cooks make it whenever pigeon peas are on hand. Coconut milk in the pot sets the Dominican version apart from its Cuban and Puerto Rican cousins.
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