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Moro de Guandules (Rice with Pigeon Peas)
2 garlic cloves, grated or mashed to a paste
1/2 tsp. dried oregano
Salt and pepper
2 Tbsp. vegetable oil
1/3 cup chopped cubanelle or green bell pepper
1/3 cup chopped red onion
1 (15-oz.) can pigeon peas with liquid
2 cups water
1/4 cup tomato paste
2 Tbsp. chopped fresh cilantro
1 cube chicken or vegetable bouillon
2 cups long-grain white rice
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Moro de Guandules (Rice with Pigeon Peas)

Moro de Guandules (Rice with Pigeon Peas)

Moro de Guandules (Rice with Pigeon Peas)
  • Servings:Serves 8
  • Prep Time:15 minutes
  • Cook Time:50 minutes
1. In a small bowl, mash together garlic, oregano, and a pinch of salt. Heat oil in a large saucepan over medium until shimmering, then add cubanelle pepper, onion, and garlic mixture. Cook, stirring occasionally, until vegetables begin to soften, about 3 minutes.
2. Stir in peas and liquid, water, tomato paste, cilantro, and bouillon cube, then season with salt and pepper and bring to a boil. Stir in rice and bring to a simmer, then cover and cook over low heat until liquid is mostly absorbed, about 35 minutes.
3. Working in sections, slide a flat spatula between rice and bottom of the pot, then flip rice so that bottom portion is now on top. Cover and cook 10 more minutes, then stir well and season with salt and pepper to taste before serving.
Source: Hannaford fresh Magazine, December 2021