This moro de guandules (pigeon pea rice) recipe is for the traditional stove top Dominican moro. I also have a rice-cooker version of this recipe. Easy print recipe below.
Definition of moro in Dominican cooking: any combination of rice and legumes cooked in the same dish. Popular types of moro are black bean moro, pigeon pea moro and red bean moro. Pigeon peas are one of my favorite legumes and since they are not as widely produced as other types of beans, it is always a treat to have them. In the U.S., I have only been able to get them frozen or in cans (at the Latin food stores) but it is a pleasure to visit the DR and help thresh the freshly harvested peas at my mother’s hometown kitchen.
Pigeon pea plant with visible pods.
Pigeon peas are different from regular peas in that they are not sweet and cannot be eaten uncooked. They are to sweet peas what plantains are to bananas.
In the Dominican Republic, moro is considered a main dish, so quantities would call for more, but I have modified my recipe for the U.S. where people tend to eat less rice. This dish goes well with meat (see braised chicken recipe) and salad.
I usually have my seasoning herbs and vegetables processed and stored in a jar. See my sazón or season-all recipe. Pre-mixing your seasonings saves time and the seasoning can be added to several soups, meat and rice dishes mentioned in this site.
- 2 cups of uncooked white rice
- 3 cups of water
- 1 can of guandules or pigeon peas
- 1 teaspoon of salt
- 4 crushed garlic cloves
- ½ a medium or ¼ of a big red onion, chopped
- ¼ bunch of cilantro, chopped
- 1 teaspoon of achiote or bija (ground annatto seeds)
- 2 tablespoons of cooking oil
- Heat up one tablespoon of oil in a medium pan.
- Add the onions and stir until they are nearly transparent and then add the garlic. Stir, add the cilantro.
- Add the pigeon peas, the water, the salt and the ground annatto seeds and wait until it comes to a boil.
- Add the rice when the water is boiling stirring occasionally until all the water has evaporated. At that point, lower the fire to low and cover the pot.
- Wait 15 to 20 minutes and stir the rice. Add the last tablespoon of oil and cover again.
- Five minutes later, try the rice to see if it is done. Wait longer as needed to achieve a texture you like.
- Serve with your favorite protein and salad.
- Enjoy!
Moro de guandules (pigeon pea rice). See more Food bites.
I really enjoyed reading your post, keep on posting such exciting posts!!
It is not clear to me how much water to use for the rice
Thank you Cathy. You were right. There was no instruction for the amount of water. The recipe is updated.
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Have you made the sancocho?
Sancocho with pigeon peas? No, I have made it with beans though.