Moro De Coco Y Gandules (Rice With Coconut Pigeon Peas) Recipe

Name: Moro De Coco Y Gandules (Rice With Coconut Pigeon Peas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice with Coconut Pigeon Peas; 1 tablespoon vegetable oil; 1 tablespoon minced garlic; 1 teaspoon fresh oregano; Salt; Ground Pepper; 2 cups long grain white rice; 1 cup pigeon peas, drained; 1 cup coconut milk; 2 cups water; 1 teaspoon soy sauce; 1 teaspoon white vinegar; 1 medium green plantain, grated; Dominican Sofrito; 1 tablespoon vegetable oil; 1 medium white onion, thinly sliced; 1/2 cup scallions, chopped; White Vinegar; Salt; Oregano

Servings: persons

Rice with Coconut Pigeon Peas
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 teaspoon fresh oregano
Salt
Ground Pepper
2 cups long grain white rice
1 cup pigeon peas, drained
1 cup coconut milk
2 cups water
1 teaspoon soy sauce
1 teaspoon white vinegar
1 medium green plantain, grated
Dominican Sofrito
1 tablespoon vegetable oil
1 medium white onion, thinly sliced
1/2 cup scallions, chopped
White Vinegar
Salt
Oregano

1
Heat the oil and saute garlic, oregano, salt and pepper.
2
Add the rice and coat thoroughly with oil and seasonings. Add the pigeon peas after the rice is coated.
3
Add the liquids: coconut milk, water, soy sauce and vinegar. Stir.
4
Let rice cook over low heat, uncovered for 10 minutes or until most of the water has evaporated.
5
Grate the plantain over the rice and cover with parchment paper and a tight lid. Let cook another 10 minutes, or until rice is fully cooked.
6
Sofrito: Saute all the ingredients together until the onions are transparent. Season to taste.
7
Serve Sofrito over rice and enjoy!

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Rice with Coconut Pigeon Peas, 1 tablespoon vegetable oil, 1 tablespoon minced garlic, 1 teaspoon fresh oregano, and more.

Yes, Moro De Coco Y Gandules (Rice With Coconut Pigeon Peas) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moro De Coco Y Gandules (Rice With Coconut Pigeon Peas)

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