Rice & pasta
Moro Rice with Pigeon Peas and Coconut
Dominican moro rice with pigeon peas and coconut milk.
VegetarianVeganGluten-free
Ingredients
- 300 g rice
- 250 g cooked pigeon peas (gandules)
- 300 g coconut milk
- 350 g water
- 1 onion
- 1 green bell pepper
- 4 garlic cloves
- 50 g tomato paste
- 50 g oil
- 1 teaspoon oregano
- Salt to taste
Step-by-step
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- Put the garlic, onion and bell pepper in the mixing bowl. Chop 4 sec/speed 5 and scrape down with the spatula.
- Add the oil and sauté 8 min/120°C/speed 1.
- Add the tomato paste and oregano. Sauté 3 min/100°C/speed 1.
- Add the pigeon peas, coconut milk, water and salt. Heat 5 min/100°C/speed 1.
- Add the rice and cook 18 min/100°C/reverse/spoon speed.
- Let rest 5 min with the lid on before serving.
Tips
- Coconut milk adds creaminess and a subtle sweetness.
- Typical of the southern region of the Dominican Republic.
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