Moro De Guandules

Ingredients

• 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
• 0.25 cup green olives – sliced
• 1 tbsp caper – drained
• 15 ounces canned pigeon peas (guandules) – drained and rinsed
• 3 cups water
• 1 cube chicken bouillon – crumbled
• 1.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 cups long-grain white rice – rinsed until water runs clear and drained
• 0.5 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.