Moro de Guandules
Recipe courtesy of Wendy Lopez for Food Network Kitchen

Moro de Guandules

Getting reviews...
  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 6 servings
Rice and peas are transformed by ingredients like onion, bell pepper, garlic, cilantro and oregano in this classic one-pot Dominican side. The dish is often cooked in a caldero-style pot made of aluminum, but a large cast-iron pot will also work. Popular around the holidays, moro de guandules (rice and pigeon peas) is great for large family gatherings and meal prep alike. 



  1. Add the olive oil to a large, heavy-bottomed aluminum or cast-iron pot over medium heat, then add the cilantro, garlic, bell pepper and onion. Sauté until fragrant, 2 to 3 minutes, then add the tomato sauce, sazón, oregano, black pepper, bay leaf, pigeon peas, 3 cups of water and the olives if using. Stir together and bring to a light boil. Season with salt.
  2. Add the rice, stir and bring to a simmer, then cover and reduce the heat to low. Cook until all the water has been absorbed by the rice, about 25 minutes. Turn off the heat and allow to steam until the rice is completely tender, 10 to 15 minutes. Remove the bay leaf, fluff the rice to make sure it’s mixed well with the other ingredients and serve.