Moro de Gandules: Rice and Peas Recipe from the Dominican Republic
Moro is a rice and beans dish from the Dominican Republic. Though savory tomato based seasoning flavors the rice, the green pigeon peas make the dish. These sweet and nutty legumes are crisp on the outside and tender on the inside when cooked. This dish works well as a starch alongside roasted chicken, and can also be served with a shredded slaw salad drizzled with a tangy and light vinaigrette.
Prep Time: 5 mins
Cook Time: 25 mins
Makes 10 cups
Difficulty Easy
Ingredients
- 4 tablespoons vegetable oil
- 1/2 onion diced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 4 sprigs of cilantro chopped
- 1 tablespoons adobo
- 1 teaspoon ground oregano
- 1 teaspoon veggie bouillon (or ½ msg-free maggi cube)
- 1-2 cans green pigeon peas
- 1 8-oz can of tomato sauce (salsa de tomate)
- 3 cups medium or long grain rice
- 4 cups of water
Choose a medium size pot or large pan of medium thickness to ensure even heating. Add the oil to your pot or pan and bring up to medium-high heat. Sauté peppers, onion, and cilantro for one minute. Add bouillon, oregano, adobo, and peas and stir until seasoning dissolves. Stir in tomato sauce and water. Add rice, bring to a strong boil then reduce heat to low. Cook covered for 15 to 20 minutes or until liquid is absorbed and the rice grains are soft. Use a fork to fluff the rice before serving.
All ingredients for this recipe can be found at:
El Amanecer
6374 Castor Avenue
Philadelphia, PA 19149
215-744-3517
