Moro de Guandules con Coco - Dominican Christmas Rice
Servings: 8
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Long-grain white rice cooked with pigeon peas, homemade sofrito, sazon, and full-fat coconut milk in thetraditional Dominican caldero method. The side dish the Noche Buena table isbuilt around. 6g plant protein, gluten-free, dairy-free, one pot.
Ingredients
- 2 cups long-grain white rice rinsed until water runs clear
- 1 can 15oz pigeon peas (guandules), drained and rinsed - or 1.5 cups cooked from dry
- 1 can 13.5oz full-fat coconut milk
- 1.5 cups chicken bone broth
- 3 tablespoon homemade sofrito cubanelle + garlic + red onion + cilantro + bija + oregano blended
- 2 tablespoon olive oil
- 3 garlic cloves minced
- ¼ cup red onion finely chopped
- ¼ cup cubanelle pepper finely chopped
- 2 tablespoon fresh cilantro chopped (plus more to finish)
- 1 teaspoon homemade sazon cumin + coriander + turmeric + garlic powder + oregano
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 6 green olives whole (optional but traditional)
- 1 tablespoon apple cider vinegar
Instructions
- Build the sofrito base: heat olive oil in a heavy-bottomed caldero or Dutch oven over medium heat. Add onion and cubanelle pepper and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute more. Add the 3 tablespoon sofrito and cook, stirring, 2 minutes until fragrant and slightly darkened.
- Season the base: add sazon, salt, pepper, and apple cider vinegar to the sofrito. Stir to combine. The smell at this point should be unmistakably Dominican.
- Add pigeon peas: add the drained guandules to the pot and stir to coat in the sofrito. Cook 2 minutes.
- Add liquids: pour in the coconut milk and bone broth. Add olives if using. Stir everything together and bring to a boil over medium-high heat.
- Add rice: once boiling, add the rinsed rice and stir once to distribute evenly. Cook uncovered over medium-high heat, stirring occasionally, until the liquid is absorbed to the level of the rice - you will see the surface of the rice when the liquid is at the right level. This takes approximately 8-10 minutes. Do not over-stir.
- Steam finish: reduce heat to lowest setting. Cover the pot tightly with a lid or with aluminum foil pressed directly onto the pot before adding the lid for a tighter seal. Cook 18-20 minutes without lifting the lid.
- Rest and fluff: remove from heat and let rest covered 5 minutes. Remove lid, add fresh cilantro, and fluff gently with a fork from the bottom up. Taste and adjust salt.
- Serve immediately alongside Puerco Asado or Glazed Ham.
Nutrition
Calories: 226kcal | Carbohydrates: 39g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 401mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg
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