Moro De Guandules Dominicano Recipe
This Moro De Guandules Dominicano Recipe is a savory rice dish made with pigeon peas, annatto oil, vegetables, tomato sauce, olives, and ham.
Print
Pin
Servings: 8 portions
Ingredients
- 1 small onion approximately 70 g
- 4 garlic cloves
- 1 small red pepper approximately 70 g
- 2 sweet chili peppers approximately 40 g
- 1/4 cup annatto oil 60 ml
- 2 rice cups approximately 400 g, washed and drained
- 1 tsp marinade seasoning or dressing
- 1 tsp salt
- 1 tsp garlic powder
- 2 cups cooked pigeon peas approximately 300 g, drained
- 1/4 cup tomato puree or tomato sauce
- 4 cups water or chicken broth
- 1/2 cup stuffed olives approximately 100 g
- 100 g ham cut into small squares
- Chopped cilantro or parsley for garnish, optional
Instructions
- Peel the onion and cut it into small squares.
- Peel the garlic cloves and mash them.
- Remove the veins and seeds from the red pepper and sweet chili peppers.
- Cut the red pepper and sweet chili peppers into small squares.
- Pour the annatto oil into a thick-bottomed pot.
- Place the pot over medium-high heat.
- Once the oil is hot, add the chopped onion and mashed garlic.
- Cook for 3 to 5 minutes, stirring occasionally, until the onion becomes transparent.
- Add the chopped sweet chili peppers and red pepper.
- Stir to combine and cook briefly until the peppers begin to soften.
- Add the washed and drained rice to the pot.
- Add the marinade seasoning, salt, and garlic powder.
- Stir thoroughly until all the rice is evenly coated with the annatto oil and seasonings.
- Add the drained cooked pigeon peas.
- Stir gently to distribute the pigeon peas evenly through the rice.
- Add the tomato puree or tomato sauce.
- Mix well until the tomato sauce is evenly incorporated.
- Pour in the water or chicken broth.
- Stir once to combine all ingredients evenly.
- Cook uncovered over high heat for 10 to 15 minutes, or until the liquid reduces and the rice begins to dry on the surface.
- Add the stuffed olives and diced ham.
- Stir gently to distribute the olives and ham through the rice.
- Reduce the heat to the lowest setting.
- Cover the pot tightly with a lid.
- Cook for approximately 10 minutes, or until the rice is tender and fully cooked.
- Taste and adjust the salt if necessary.
- Fluff the rice gently with a fork or spoon.
- Serve warm, garnished with chopped cilantro or parsley if desired.
- Add additional olives on top before serving, if preferred.
Notes
To make this Moro De Guandules Dominicano Recipe gluten free, verify that the marinade seasoning or dressing is labeled gluten free, as seasoning blends may contain gluten-based additives.
Use gluten-free ham, as some processed meats may contain gluten fillers, flavorings, or cross-contact warnings.
Confirm that the annatto oil, tomato sauce or puree, stuffed olives, chicken broth, salt, garlic powder, and cooked pigeon peas are gluten free.
If using chicken broth instead of water, choose a certified gluten-free broth.
Use clean cookware, utensils, cutting boards, measuring cups, and serving tools to prevent cross-contamination.
If preparing this recipe for someone with celiac disease, choose certified gluten-free packaged ingredients whenever possible.