Moro De Coco Y Gandules (Rice With Coconut Pigeon P

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions