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

🧂 Ingredients

• 2 tablespoons olive oil

  divided
• 1 teaspoon chopped cilantro

  (or parsley)
• ¼ cup chopped celery
• ⅛ cup capers

  (optional)
• 1 teaspoon 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 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.
• 2 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.
• 3 Uncover and taste. The rice should be firm but tender inside. If necessary,
  cover and leave another 5 minutes on very low heat.
• 4 Remove from the heat and serve (see suggestions above the recipe.

Nutrition Info