Moro de guandules
| Place of origin | Dominican Republic |
|---|---|
| Main ingredients | Rice, pigeon peas, lippia, onion, garlic, tomato, and cubanelle pepper |
Moro de guandules (Moorish pigeon peas) is a rice and pigeon pea dish from the Dominican Republic.
Description
Moro de guandules is a one-pot dish made with long-grain rice, pigeon peas, celery, cubanelle pepper, red onion, garlic, Lippia micromera (Caribbean oregano), cilantro, tomato paste, and occasionally olives and capers.
When coconut milk is added, it is known as moro de guandules con coco.
It is traditionally served on special events and holidays but is cooked throughout the year.
See also
- Arroz con pollo - Rice, chicken, and peas dish
- Arroz con gandules - Puerto Rican one-pot yellow rice, pork, and pigeon pea dish
- Platillo Moros y Cristianos - Cuban one-pot black bean and rice dish
- Gallo pinto
- Pabellón criollo
- Rice and beans
- Rice and peas - Jamaican one-pot coconut milk, rice, and pigeon pea dish