Moro De Guandules
Ingredients
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- 2 tbsp neutral oil
- 1 medium onion – finely chopped
- 1 each green cubanelle pepper – chopped
- 3 cloves garlic – minced
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 1/4 cup green olives – sliced (~7.5 small green olives)
- 1 tbsp caper – drained
- 15 ounces canned pigeon peas (guandules) – drained and rinsed
- 3 cups water
- 1 cube chicken bouillon – crumbled
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups long-grain white rice – rinsed until water runs clear and drained
- 1/2 cup cilantro – chopped
Instructions
1. Rinse the long-grain white rice in a fine-mesh sieve until the water runs clear, then drain well; set it aside.
2. Heat the neutral oil in a heavy 4-quart pot over medium heat until shimmering, 1–2 minutes.
3. Add the onion and green cubanelle pepper; cook, stirring, until softened and lightly translucent, 4–5 minutes.
4. Stir in the garlic and dried oregano; cook until fragrant, 30–60 seconds.
5. Add the tomato paste; cook, stirring, until it deepens in color and begins to stick, 1–2 minutes, then stir in the green olives and capers.
6. Add the canned pigeon peas (guandules) and toss to coat in the sazón base, 1 minute.
7. Pour in the water; add the chicken bouillon cube, kosher salt, and black pepper. Bring to a rolling boil, 2–3 minutes.
8. Add it to the pot, stir once to distribute evenly, and let the mixture boil uncovered until the liquid level drops below the rice and small steam tunnels (craters) appear on the surface, 8–10 minutes.
9. When craters appear, stir once, scraping the bottom to loosen any sticking grains, reduce the heat to low, and cover tightly. Cook until the rice is tender, the pot sounds dry, and a golden crust (concón) forms on the bottom, 15–20 minutes.
10. Turn off the heat and let rest, covered, 5 minutes. Fluff with a fork and fold in the cilantro. Serve hot.
Moro de Guandules is a beloved Dominican one-pot rice dish cooked together with pigeon peas and a savory sazón base. It delivers fluffy, well-seasoned grains, tender guandules with a gently nutty taste, and a savory backbone from garlic, oregano, and a touch of tomato. Many versions include briny green olives and capers for pops of salinity, and the prized concón—the golden, toasty crust that forms on the bottom—adds aroma and texture.
In the Dominican Republic, moro refers to rice cooked with legumes, and guandules (pigeon peas) are a staple crop with deep roots in everyday cookery. The dish reflects layers of influence: Iberian rice-cooking technique, African and Caribbean pantry wisdom, and local herbs. While some regions, especially Samaná, favor a coconut-scented variation, the non-coconut version is widely served alongside roasted meats, stewed chicken, or fish at family tables and celebrations year-round.