Moro de Gandules with Coconut
Dominican recipes
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Easy
30'
Experience the authentic flavours of the Dominican Republic with this recipe for Arroz con Gandules y coco called Moro de Guandules con Coco by Dominicans. Here, tender grains of extra long grain rice are cooked with fragrant, flavourful pigeon peas, along with traditional spices and creamy coconut milk, all to bring to life a rice dish that will take centre stage at the dinner table. This traditional recipe has been passed down from generation to generation in Dominican families, a dish that undoubtedly captures the essence of the island. GOYA products are the key to making this delicacy easy.
Ingredients
- 1 tablespoon of Único Olive Oil
- 1 chopped onion
- 1 tablespoon of garlic
- 2 tablespoon of coriander
- 1 tablespoon of Dried oregano
- 2 tablespoon of Tomato paste
- 2 can of Green Pigeon Peas
- 2 cup of chicken soup
- 1 can of Coconut milk can
- 1 tablespoon of salt
- 2 can of Nativo Long grane rice
Preparation
- Heat the oil in a medium saucepan over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add the tomato paste and cook, stirring, until the paste begins to caramelise, about 2 minutes more
- Add the pigeon peas, chicken stock mixture, coconut milk and salt to the pot and bring to a boil. Once the water comes to a boil, add the rice and bring back to a boil, about 1 minute. Then reduce the heat to medium and simmer slowly, without stirring, until the water has completely evaporated. Then stir the rice from the bottom up, reduce the heat to low and cover the pot. Leave until the rice is completely tender, about 20 minutes.
- Stir the rice with a fork and serve.
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