Receta Moro de Guandules con Coco - Cocinando con Yolanda

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are more accessible and save time.

Heat 1 tablespoon of oil in a large pot over medium heat.

Add a little bit of water to the pot and heat it up.

Check the pigeon peas to see if they are softening.

Add the ullama to the pot to soften it along with the pigeon peas.

Once the ullama and pigeon peas are soft, add the blended seasoning.

Add 1/4 onion, 1/2 large bell pepper, and all the vegetables to the pot.

Sauté the vegetables until they are cooked a bit.

Add coconut milk gradually to the pot.

Add salt to taste, ensuring the food is well-seasoned but not overly salty.

Add the washed rice to the pot and stir it in.

Cover the pot and let it boil until the water is absorbed.

Remove the vegetables from the pot after the rice has dried.

Cover the pot and let it cook on low heat for 30 minutes.

After 30 minutes, check the moro de guandules to see if it is fluffy and well-cooked.

Cooking Techniques

Equipment Needed

Spice Level: