Moro de Guandules [Video+Recipe] Rice with Pigeon Peas

Moro de guandules con/sin coco (rice, pigeon peas, and coconut) is an amazing dish that we love on special occasions or any day of the week.

📝 Ingredients

• 2 tablespoons olive oil ( divided)
• 1 teaspoon chopped cilantro ( (or parsley) plus extra for garnishing)
• ¼ cup chopped celery ((optional))
• ⅛ cup capers ((optional))
• 1 tablespoon mashed garlic
• 12 pitted green olives ( cut into halves (optional))
• ¼ cup chopped cubanelle ((1 pepper, aprox))
• 1 oregano (dry, ground)
• 2 teaspoons salt
• 3 cup pigeon peas ((boiled or canned))
• ½ cup tomato sauce
• 2 cup coconut milk (or broth or water)
• 4 cup rice ((medium grain, carolina, canilla))

👨‍🍳 Instructions

1. 1--- 1. Cook vegetables and guandules ---
2. 2Cook vegetables: Heat 1 tablespoon of oil in a 1½ gallon [6 liters] iron pot and add the cilantro, celery, capers, garlic, olives, peppers, oregano, and salt. Cook and stir for a minute. Add the guandules, also while stirring.
3. 3--- 2. Cook rice ---
4. 4Cook rice: Once the vegetables are well heated, add 2 cups of water, tomato sauce, and coconut milk and bring to a boil. Stir in rice and simmer over medium heat, stirring regularly, and removing as much as you can of the rice that sticks to the bottom. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover, and stir in the remaining oil. Move the rice from the bottom to the top so it cooks uniformly.Cover again and simmer another 5 minutes.
5. 5--- 3. Try rice ---
6. 6Try rice: Uncover and taste. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
7. 7--- 4. Serve ---
8. 8Serve: Remove from the heat.Serve garnished with cilantro or parsley (see serving suggestions above the recipe).