Guandules Moro with Coconut

Guandules Moro with Coconut
You are going to give life to a dish that will steal the show on your table. This recipe captures the authentic Caribbean flavors.


  • 1 ½ pound of rice
  • 1 can of pigeon peas
  • 1 can of coconut milk
  • 3 cloves of garlic, crushed
  • ½ teaspoon oregano
  • 1 tablespoon oil
  • 2 tablespoons of sofrito
  • 1 medium onion chopped
  • ½ chopped red or green pepper
  • Seasoning powder to taste
  • Pepper to taste
  • Cilantro

Let's cook this delicacy!

Heat the oil over medium-high heat in a medium saucepan. Add the onion, garlic, cilantro, bell pepper and oregano. Stir occasionally until the vegetables soften. Add the pigeon peas (drained), the seasoning and the sofrito, stir for about two minutes. Add the coconut milk, a touch of salt and pepper, let it cook until it boils. Then add the rice, reduce the heat to medium, and let it cook slowly without stirring, until completely dry. Once dry, stir the rice and cover the pot, cook for 20 minutes. Uhmmmm! You're going to love it. Serve with your favorite meat and a delicious salad.


  • Sello Rojo saboriza / puerto rican rice
  • Leche de coco Goya
  • Gandules Verdes GOYA
  • Ají Cubanela
  • Sofrito Puertorriqueño La Reyna
  • Oregano Natural en polvo Soy Dominicano
  • Pimienta Negra BADIA / Black pepper
  • This item: Arroz Sello Rojo 3 LB $4.49
  • This item: Goya Coconut Milk 13.5 Oz $3.49
  • This item: Gandules Verdes GOYA 15 oz $2.79
  • This item: Cubanela Pepper, Cubanelle Pepper (1 LB) $3.99
  • This item: Sofrito Puertorriqueño La Reyna 14 oz $3.99
  • This item: Soy Dominicano natural powdered oregano 6 oz $8.19
  • This item: Badia Black pepper 2 oz $3.49
  • Total price: $3.49

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