Moro de Guandules Recipe

Level: Easy

Servings: 6

Nutrition per serving: Calories 492; Total Fat 7 g; Saturated Fat 1 g; Carbohydrates 95 g; Dietary Fiber 5 g; Sugar 3 g; Protein 11 g; Cholesterol 0 mg; Sodium 503 mg

Total Time: 55 minutes Active Time: 15 minutes

This classic Dominican onepot dish combines longgrain rice with pigeon peas (guandules) and a savory sofrito of onion, bell pepper, garlic, cilantro, and oregano. Traditionally cooked in a caldero, it also works well in a heavy castiron pot. Moro de guandules is a festive favorite and makes an excellent side for holiday meals or weekly dinners.

Ingredients

2 tablespoons olive oil
2 tablespoons cilantro, finely chopped
3 garlic cloves, minced
1/2 red bell pepper, chopped
1/4 red onion, chopped small
1/2 cup tomato sauce
3 teaspoons sazon seasoning
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 bay leaf
One 15ounce can green pigeon peas, rinsed and drained
1/4 cup sliced, pitted manzanilla olives (optional)
Kosher salt, to taste
3 cups longgrain white rice
3 cups water

Instructions

Heat the olive oil in a large, heavybottomed aluminum or castiron pot over medium heat. Add the cilantro, garlic, bell pepper, and onion and saut for 23 minutes, until fragrant.
Stir in the tomato sauce, sazon, oregano, black pepper, and bay leaf. Add the pigeon peas and olives (if using) and pour in 3 cups of water. Season with salt to taste and bring to a gentle boil.
Add the rice, stir to combine, then reduce the heat to low and cover the pot. Simmer until the water is absorbed and the rice is tender, about 25 minutes.
When the rice is done, turn off the heat and let the pot sit, covered, for 1015 minutes to finish steaming. Remove the bay leaf, gently fluff the rice to blend flavors, and serve.