Moro de guandules

Moro de guandules (Moorish pigeon peas) is a rice and pigeon pea dish from the Dominican Republic.^{[citation needed]}

Moro de guandules

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

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