Rice with Pigeon Peas and Coconut
Experience the authentic flavors of the Dominican Republic with this Rice and Pigeon Peas with Coconut recipe (called Moro de Guandules con Coco in the Dominican Republic). Here, tender grains of extra-long rice are cooked with plump pigeon peas, traditional spices and creamy coconut milk for a rice dish that steals the show on the dinner table. Passed down through generations of Dominican cooks, this recipe captures the essence of the island. Key GOYA products make it easy for everyone to make at home.
Total Time
55m
Prep Time:15m
Yields:10 Servings
Ingredients
1 tbsp.
¼
onion, finely chopped (about 1/3 cup)
1 tbsp.
2 tsp.
chopped fresh cilantro
¼ tsp.
dried oregano
1 tbsp.
2 cans
(15 oz. each)
2 cups
1 can
(13.5 oz.)
1 tsp.
salt
Buy all ingredients to make this recipe from your local grocer:
What is this button?
You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Directions
Step 1
Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
Step 2
Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
Step 3
Fluff rice with fork; serve.
Main Dish
Baked Salmon with Olive and Almonds
Main Dish
Cuban-Inspired Mojo Pork Roast
Main Dish
Citrus and Chile-Roasted Chicken
Main Dish
Roasted Turkey Breast with Chorizo
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account0
0 Reviews
Rice with Pigeon Peas and Coconut
Prep Time 15m
Total time 55m
Yields: 10 Servings
Experience the authentic flavors of the Dominican Republic with this Rice and Pigeon Peas with Coconut recipe (called Moro de Guandules con Coco in the Dominican Republic). Here, tender grains of extra-long rice are cooked with plump pigeon peas, traditional spices and creamy coconut milk for a rice dish that steals the show on the dinner table. Passed down through generations of Dominican cooks, this recipe captures the essence of the island. Key GOYA products make it easy for everyone to make at home.
Ingredients
1 tbsp.
¼
onion, finely chopped (about 1/3 cup)
1 tbsp.
2 tsp.
chopped fresh cilantro
¼ tsp.
dried oregano
1 tbsp.
2 cans (15 oz. each)
2 cups
1 can (13.5 oz.)
1 tsp.
salt
Directions
Step 1
Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
Step 2
Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
Step 3
Fluff rice with fork; serve.