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Moro de guandules

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

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

Description

Moro de gunadules is a one pot dish made with long-grain rice, pigeon peas, celery, cubanelle pepper, red onion, garlic, lippia (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]}

Traditionally served on special events and holidays but can easily be found threw out 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
• Gallo pinto
• Pabellón criollo
• Rice and beans
• Rice and peas - Jamaican one pot coconut milk, rice, and pigeon pea dish

References