 | This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Moro de guandules" – news · newspapers · books · scholar · JSTOR (October 2022) (Learn how and when to remove this message) |
 | |
| 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 gunadules is a one pot dish made with long-grain rice, pigeon peas, celery, cubanelle pepper, red onion, garlic, lippia (Caribbean oregano), cilantro, tomato paste, and occasionally olives and capers.
When coconut milk is added it is known as moro de guandules con coco.
Traditionally served on special events and holidays but can easily be found 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
- Gallo pinto
- Pabellón criollo
- Rice and beans
- Rice and peas - Jamaican one pot coconut milk, rice, and pigeon pea dish