This moro de guandules rice cooker recipe is an easier alternative to the traditional Dominican cooking method that yields the same results in flavor and texture (minus the concón).
At home, we eat rice almost every day. White rice is my one guilty pleasure and many of the Chinese dishes we cook are served on plain rice. So, we own a rice cooker or two. I also own the Dominican “rice pot” that makes good “concón,” and although I enjoy making rice the Dominican way, I have to admit that I have succumbed to the convenience of using a rice cooker. I have learned to cook most of my traditional Dominican rice dishes in the rice cooker and I am so pleased with the results that I am sharing them here.
This recipe does not use onion or garlic. Instead I am using two tablespoons of my season all (which already has it). If you do not have a pre-mixed seasoning and would like to add onions to your moro, simply fry them in a small frying pan and add them to the rice and water mix before starting the rice cooker. You do not need oil for this recipe – another benefit of using the rice cooker.
- 2 cups of white rice
- 1 can of pigeon peas
- 1 teaspoon of bija (ground annatto seeds or achiote)
- 1 teaspoon of salt
- 2 tablespoon of home-made season all (see link in this post)
- If you do not have season all, substitute for a quarter bunch of cilantro, one-quarter of a medium onion and three garlic cloves, all finely chopped and pre-fried in one tablespoon of oil
- 3 cups of water
- Add and mix all the ingredients in the rice cooker.
- Set to cook.
- Once the rice cooker automatically sets to "warm", open and stir the moro, distributing the pigeon peas equally around. Cover again and wait 7 to 10 minutes until rice is soft.
- Serve with meat and salad.
- Enjoy the extra free time!