Moro de Guandules con CocoCoconut Rice with Pigeon Peas
Fragrant rice cooked with pigeon peas, coconut milk, and herbs until tender and aromatic. The grains turn rich and savory with a gentle sweetness that makes this dish perfect beside braised meats or roasted fish.
Prep
20m
Cook
55m
Serves
6
Regional versions
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- Anguilla
- Bermuda
- Dominican Republic
- St. Kitts & Nevis
- St. Martin
- Montserrat
- Puerto Rico
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 250gPigeon Peas (soaked)
- 900mlWater
- 400gWhite Rice (rinsed)
- 400mlCoconut Milk
- 150gOnion (finely chopped)
- 12gGarlic (minced)
- 3gDried Oregano
- 2pcsBay Leaf (whole)
- 30mlVegetable Oil
- 8gSalt
- 10gCulantro (roughly chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Simmer the soaked pigeon peas in the water until just tender, then set them aside with some of their cooking liquid.
- 02
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until softened, then add the garlic and cook briefly.
- 03
Stir in the dried oregano, then add the cooked pigeon peas, the coconut milk, and enough pea cooking liquid to cook the rice properly.
- 04
Add the white rice, bay leaves, culantro, and salt. Bring to a boil.
- 05
Reduce the heat, cover, and cook until the white rice is tender and the liquid is absorbed.
- 06
Let the rice rest, covered, for a few minutes, then fluff gently and remove the bay leaves before serving.
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