How To Make: Moro De Guandules / Dominican Rice & Pigeon Peas!

Heat 1.5 tablespoons of cooking oil in a small pot over medium-high heat.

Add 1 tablespoon of sofrito to the oil and mix well.

Add 1 chicken bouillon cube and mix it into the sofrito and oil.

Add 1 can of drained guandules to the mixture and mix well to incorporate the flavors.

Add 2 seasoning packets (one yellow and one orange) to the guandules and mix well.

Add 2.5 cups of white rice directly into the pot and mix thoroughly to avoid white spots.

Pour in 2.5 cups of water into the pot, maintaining equal parts rice and water.

Set the stove to high flame and cook for 8 minutes, then lower the flame to low.

After 8 minutes, form a rice mountain to prevent sticking and add a bunch of cilantro on top.

Cover the pot with aluminum foil and a lid, and cook on low heat for 25 minutes.

After 25 minutes, remove the foil and cilantro, then fluff the rice with a spoon.

Equipment Needed

Dietary

Allergens