Moro de Guandules (Dominican Pigeon Peas and Rice)

🛒 Ingredients

• Long-Grain White Rice, uncooked 360 g · 1296 kcal
• Canned Pigeon Peas, drained 500 g · 450 kcal
• Vegetable Oil 30 g · 265 kcal
• Red Onion, medium 150 g · 60 kcal
• Garlic Cloves 20 g · 30 kcal
• Green Bell Pepper 150 g · 30 kcal
• Tomato Paste 30 g · 25 kcal
• Fresh Cilantro/Culantro 20 g · 5 kcal
• Dried Oregano 5 g · 13 kcal
• Ground Black Pepper 2 g · 5 kcal

👨‍🍳 Instructions

1. Rinse the long-grain white rice thoroughly under cold water until the water runs clear; drain and set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat; add the diced red onion, garlic, and green bell pepper and sauté until softened, about 5-7 minutes.
3. Stir in the tomato paste, dried oregano, ground black pepper, and fresh cilantro/culantro; cook for 1 minute, stirring constantly, to allow the flavors to meld.
4. Add the drained pigeon peas and 4 cups (960ml) of water, along with 12g of salt; bring the mixture to a rolling boil.
5. Once boiling, add the rinsed rice, stir once to combine, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes.
6. Do not lift the lid during cooking. After the time, remove the pot from heat and let it rest, still covered, for 10 minutes to allow the rice to steam and become fluffy.
7. Fluff the Moro de Guandules gently with a fork and serve hot as a side dish or main course.