Moro de guandules

Moro de guandules (Moorish pigeon peas) is a dish from the Dominican Republic served on holidays.

The dish is typically cooked with long-grain rice, celery, bell peppers, red onion, garlic, oregano, thyme, cilantro, tomato paste, chicken bouillon, and occasionally olives and capers.

When coconut milk is added it is known as moro de gandules con coco. The dish is of Samaná, Dominican Republic origin where coconut milk is highly used in many traditional dishes. The dish is mild and flavorful. It is typically paired with roasted meat.

See also[]

• Arroz con pollo - Rice, chicken, and peas dish
• Arroz con gandules - Puerto Rican yellow-rice, pork, and pigeon pea dish
• - Puerto Rican coconut yellow-rice, pigeon peas and crab
• Coconut rice
• Platillo Moros y Cristianos - Cuban black bean and rice
• Gallo pinto
• Pabellón criollo
• Rice and beans
• Rice and peas - Jamaican coconut rice, salted pork and pigeon pea dish

References[]