Moro de Gandules with Coconut
Dominican recipes
Vegetables
Launch
Easy
15'
Experience the authentic flavors of the Dominican Republic with this Rice with Pigeon Peas and Coconut recipe called Moro de Guandules con Coco by Dominicans. Here, tender grains of extra long rice are cooked with fragrant pigeon peas full of flavor, along with traditional spices and creamy coconut milk; all to give life to a rice dish that will become the main protagonist at the 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 delicious treat easy.
Ingredients
- 1 tablespoon of Único Olive Oil
- 0.75 chopped onion
- 1 tablespoon of garlic
- 2 tablespoon of coriander
- 1 tablespoon of Dried oregano
- 2 tablespoon of Tomato paste
- 2 can of Nativo Green Pigeon Peas
- 2 cup of chicken soup
- 1 can of Coconut milk
- 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 caramelize, about 2 more minutes.
- Add the pigeon peas, chicken broth mixture, coconut milk and salt to the pot and bring to a boil. Once the water boils add the rice and bring back to a boil, about 1 minute. Then reduce the heat to medium and let it cook 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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