---
title: Moro de Guandules (Rice and Pigeon Peas)
servings: 6
prep time: 10 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/moro-de-guandules
---

Gather @long-grain rice{400%g}, @pigeon pea{2%can}, @green bell pepper{1}, @fresh cilantro{0.5%bunch} and @vegetable oil{3%tbsp}.

Sauté the @onion{1}, pepper and @garlic{4%clove} in oil until soft, then stir in the @tomato paste{1%tbsp}.

Add the pigeon peas and cook 2 minutes to coat them in the sofrito.

Stir in the rice, @coconut milk{200%ml} 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. ~{20%minutes}

Turn off the heat and let it rest, covered, for 10 minutes before fluffing. ~{10%minutes}

Fold in the chopped cilantro and serve.