Moro de guandules
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| 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 served on holidays.[citation needed]
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.[citation needed]
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.[citation needed]
Although the dish is associated with Christmas it is served all year around and typically accompanied with roasted meat, stewed meat, tostones, or avocado.
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, salted pork, and pigeon pea dish