Go Back
–+ servings
Moro de Guandules con Coco

Moro de Guandules con Coco: A Cozy Taste of Tradition

Moro de Guandules con Coco is a comforting Dominican dish made with coconut milk and pigeon peas, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Dominican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Long Grain White Rice Jasmine rice is preferred for its aromatic flavor.
  • 1 can Coconut Milk Use canned full-fat coconut milk for best results.
  • 1 can (15 oz) Guandules (Pigeon Peas) Can be replaced with pinto beans if guandules are unavailable.
For the Sofrito
  • 1 Bell Peppers Cubanelle peppers are ideal if available.
  • 1 Onion Yellow or red onions can be used interchangeably.
  • 2 cloves Garlic
For Seasoning
  • 1 tablespoon Adobo
  • 1 tablespoon Sazón Choose those with or without salt based on taste preference.
  • 1 bouillon cube Bouillon Cube Use vegetable-based bouillon for a vegan option.
  • 2 tablespoons Tomato Paste
For Freshness
  • ¼ cup Cilantro Parsley can replace cilantro for those who dislike it.
  • ½ cup Olives Optional for salty flavor and added texture.

Equipment

  • Large heavy-bottom pot

Method
 

Step‑by‑Step Instructions
  1. In a large, heavy-bottom pot, heat 2 tablespoons of oil over medium-low heat for about 2 minutes until shimmering.
  2. Add 1 chopped onion, 1 diced bell pepper, 2 minced garlic cloves, and ¼ cup of minced cilantro to the pot. Sauté for about 5–7 minutes.
  3. Stir in 1 tablespoon of adobo, 1 tablespoon of sazón, ½ cup of olives, and 2 tablespoons of tomato paste. Sauté for another 2–3 minutes.
  4. Add 1 can of guandules to the pot, gently stirring, and let it simmer for 2 minutes.
  5. Pour in 1 can of coconut milk and 2 cups of water, bringing to a rapid boil.
  6. Add 2 cups of long grain white rice to the boiling mixture, stir gently, then reduce heat and simmer for about 10 minutes.
  7. Cover the pot tightly and cook on low heat for 30 minutes.
  8. After 30 minutes, remove from heat and let it rest, still covered, for an additional 10 minutes.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 8gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 300mgPotassium: 370mgFiber: 6gSugar: 1gVitamin A: 250IUVitamin C: 30mgCalcium: 40mgIron: 2.5mg

Notes

Taste the broth early and adjust seasoning; using a wide, heavy-bottom pot helps achieve the crispy layer at the bottom.

Tried this recipe?

Let us know how it was!