Moro de guandules (Moorish pigeon peas) is a dish from the
Dominican Republic
The Dominican Republic ( ; es, República Dominicana, ) is a country located on the island of Hispaniola in the Greater Antilles archipelago of the Caribbean region. It occupies the eastern five-eighths of the island, which it shares wit ...
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 guandules 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
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Arroz con pollo - Rice, chicken, and peas dish
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Arroz con gandules
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork.
Preparation
This dish is mainly served during Christmas season or for special oc ...
- Puerto Rican one pot yellow-rice, pork, and pigeon pea dish
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Platillo Moros y Cristianos - Cuban one pot black bean and rice
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Gallo pinto
or Royal Spanish Academy y Association of Academies of the Spanish Language (2014)«gallopinto» ''Diccionario de la lengua española'' (23.ª edición). Madrid: Spain. . Consulted October 19, 2018. is a traditional dish from Central America. Co ...
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Pabellón criollo
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Rice and beans
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many ...
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Rice and peas - Jamaican one pot coconut milk, rice, salted pork, and pigeon pea dish
References
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Dominican Republic cuisine
Legume dishes
Latin American rice dishes