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Moro de Guandules con Coco

Moro de Guandules con Coco: Creamy Vegan Comfort Awaits

Moro de Guandules con Coco is a comforting vegan dish featuring rice and pigeon peas in coconut milk, perfect for special occasions.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Dominican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup long grain white rice (preferably Jasmine)
  • 1 can guandules (pigeon peas) drained
  • 1 can coconut milk full-fat
For the Aromatics
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 1 bunch cilantro chopped stems included
For the Seasoning
  • 1 teaspoon adobo seasoning
  • 1 teaspoon sazón seasoning
  • 1/4 cup olives sliced, optional
  • 2 tablespoons tomato paste
For the Optional Flavor
  • Spanish olives optional for briny touch

Equipment

  • Heavy Pot

Method
 

Step-by-Step Instructions
  1. In a heavy pot, heat 2 tablespoons of oil over medium-low heat. Add chopped onion, bell pepper, and minced garlic, stirring frequently for about 1 minute until fragrant.
  2. Stir in adobo, sazón, sliced olives, and tomato paste, continuing to sauté for another 2-3 minutes to meld flavors.
  3. Add drained guandules to the pot, mix with sofrito, then pour in coconut milk and water, stirring well. Bring to a gentle boil for about 2 minutes.
  4. Gradually stir in rinsed Jasmine rice, ensuring even distribution. Cook for another 2-3 minutes until glossy and most liquid is absorbed.
  5. Cover tightly and reduce heat to low. Steam for 30 minutes undisturbed.
  6. After 30 minutes, remove from heat and let rest for 10 minutes with lid on. Fluff with a fork before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gSodium: 500mgPotassium: 500mgFiber: 8gSugar: 2gVitamin C: 6mgCalcium: 4mgIron: 10mg

Notes

Storage: Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months. Reheat gently with a splash of water or coconut milk.

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