Moro de guandules

Moro de guandules

Place of origin	Dominican Republic
Main ingredients	Rice, pigeon peas, lippia, onion, garlic, tomato, and cubanelle pepper

Moro de guandules, also known as Moorish pigeon peas, is a traditional dish from the Dominican Republic consisting of rice and pigeon peas. ^[1]

Description

Moro de guandules is a one-pot dish made with long-grain rice, pigeon peas, celery, cubanelle pepper, red onion, garlic, Lippia micromera (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.^{[ citation needed ]}

It is traditionally served on special events and holidays but is cooked throughout the year.

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 dish
• Gallo pinto
• Pabellón criollo
• Rice and beans
• Rice and peas - Jamaican one-pot coconut milk, rice, and pigeon pea dish

References

1. "Rice with Pigeon Peas and Coconut". Goya Foods. Retrieved 2025-12-10.