Moro de Guandules Con Coco

I am not crazy about Guandules, but will eat the Guandules con coco if they are made well. It is eaten all the time in the Dominican Republic because it is a one dish meal. Add some fried plátanos and you don’t need much else.

Guandules, pigeon peas

Ingredients

  • 2 tsp olive oil, divided
  • ½ tsp garlic
  • 1 tsp finely chopped cilantro
  • ¼ cup cubanelle peppers, cubed
  • ¼ cup chopped celery
  • ⅛ cup capers
  • 12 green olives (pitted)
  • 1 pinch of Dominican oregano
  • 2 tsp salt
  • 2 cups boiled guandules
  • 2 cups coconut milk
  • ½ cup tomato paste
  • 4 cups long-grain rice

Step by Step Instructions

Step 1

Saute vegetables and guandules:

In a large pot (1 1/2 gallon, 6 litters  ), heat 1 tbsp of oil. Add peppers, cilantro, garlic, celery, capers, olives, oregano and salt. Saute over low heat for 2 minutes. Stir and add guandules. Cook for 2 more minutes.

 

 

Step 2

Cook the rice: Add 2 cups water, the tomato paste and coconut milk and bring to a boil.

Add the rice and mix well. Stir occasionally, un-sticking any rice that sticks to the bottom of the pot.  When all the water has evaporated, cover and cook over low heat for another 15 minutes. Uncover, and add oil. Stilr to get the rice from the bottom to the top so it cooks uniformly. Cover and cook for 5 more minutes over low heat.

 

Step 3

Test the rice:

Uncover the rice and test. Rice should be firm but tender. If needed, cook for 5 more minutes over very low heat.

 

Serve.