Dominican Green Pigeon Peas Rice AKA Moro de Guadules - Easy but Delicious Rice

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 a rice pot over medium heat and add olive oil and minced garlic, stirring to prevent burning.

Add chicken bouillon cubes (or granulated bouillon) to the pot.

Add whole vegetables (to be removed later) and 2 cans of rinsed pigeon peas, cooking for 1-2 minutes.

Add tomato paste (optional) and gorgeous seasoning (not used this time).

Pour in 4 cans of water and bring to a boil, adjusting salt to taste (1 tablespoon used).

Add 3 cans of rice (measured with the same cans) and stir to incorporate flavors.

Let it boil for at least 5 minutes or until all liquid evaporates, scraping the rice from the bottom of the pot.

Stack the rice like a mountain to separate it from the sides and cook on low heat for 10-15 minutes.

Flip the rice upside down to mix, removing whole vegetables for easier serving.

Stack the rice again, cleaning the edges, and cook for another 10 minutes.

Flip the rice again, ensuring all vegetables are removed and checking for doneness, cooking for an additional 5 minutes if needed.

Remove rice from the pot, scraping the bottom for crunchy rice (conch).

Cooking Techniques

Equipment Needed

Spice Level: