Rice pigeon peas recipe

The Rice pigeon peas recipe [Moro de guandules] from the Dominican republic

Ingredients

* * 4 cups of rice
* * 2 cups of boiled pigeon peas
* * 4 cups of water
* * 2 cups of coconut milk
* * 5 tbsp of oil
* * 4 tsp of tomato paste
* * quarter cup of diced green bell peppers
* * 1 pinch of oregano
* * half tsp of crushed garlic
* * quarter cup of chopped celery
* * 1 tsp of minced parsley
* * 1 tsp of minced cilantro
* * 1 cube of chicken bouillon
* * Salt

Rice pigeon peas recipe

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Directions

Heat a small amount of oil in a saucepan.

Add the garlic, the herbs, the spices, the bouillon, tomato paste and the salt.

Stir and add the pigeon peas. Let it fry for a little while.

Add the rest of the water and the coconut milk and bring to a boil.

Add the rest of the ingredients, including the rice (set aside the remaining half of the oil).

Stir regularly to avoid sticking. When all the water has evaporated, cover with a lid and cook over low heat for 15 minutes.

Then stir and add the rest of the oil and cover again. Wait another 5 minutes. Taste the rice, the inner part must be firm but cooked.

If necessary, cover and let it cook for another 5 minutes over very low heat.

Rice pigeon peas recipe

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Rice pigeon peas recipe

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