Moro de Guandules con Coco (Rice with Pigeon Peas and Coconut)
Rice cooked with green pigeon peas, sofrito and coconut milk until fluffy, savoury and lightly creamy. A Dominican favourite, especially at Christmas.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the sofrito
Heat the oil over medium heat in a wide, heavy 4-litre (24 cm) pot that has a lid. Cook the onion and green pepper for about 5 minutes until soft and translucent, stir in the garlic and coriander for 1 minute, then add the tomato paste and cook 1 more minute, stirring often.
- 3 tbsp vegetable oil
- 1 onion
- 1 green pepper
- 3 cloves garlic
- 2 tbsp coriander
- 2 tbsp tomato paste
✅ Done when: tomato paste turns a deeper red and smells toasted, not raw
Add the pigeon peas
Stir the pigeon peas and oregano into the and cook for 2 minutes so they soak up the flavors.
- 1 can (400 g) pigeon peas
- 1 tsp oregano
✅ Done when: peas look glossy and coated in the sofrito
Add the liquids
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Add the rice
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Steam
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Fluff and serve
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Make the sofrito
Heat the oil over medium heat in a wide, heavy 4-litre (24 cm) pot that has a lid. Cook the onion and green pepper for about 5 minutes until soft and translucent, stir in the garlic and coriander for 1 minute, then add the tomato paste and cook 1 more minute, stirring often.
- 3 tbsp vegetable oil
- 1 onion
- 1 green pepper
- 3 cloves garlic
- 2 tbsp coriander
- 2 tbsp tomato paste
✅ Done when: tomato paste turns a deeper red and smells toasted, not raw
Add the pigeon peas
Stir the pigeon peas and oregano into the and cook for 2 minutes so they soak up the flavors.
- 1 can (400 g) pigeon peas
- 1 tsp oregano
✅ Done when: peas look glossy and coated in the sofrito
Add the liquids
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Add the rice
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Steam
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Fluff and serve
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The Story Behind the Dish
Pigeon peas (guandules) came to the Caribbean from Africa and India and thrive in the Dominican Republic's dry regions. Cooking them with rice into a 'moro' is a tradition shared across the Spanish Caribbean.
The coconut version is especially loved in the Samaná peninsula and at Christmas, when moro de guandules is on every Dominican table next to roast pork.
⭐ Why It's Famous
Fluffy, savoury and lightly sweet from coconut, it's the holiday rice Dominicans look forward to all year.
💡 Fun Fact
The crispy layer of rice at the bottom of the pot is called 'concón' in the Dominican Republic, and family members compete for it.
Dominican Republic
19.21°N, -69.34°W
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