Saturday, November 22, 2008

Moro de Guandules

2 cups of rice
1 cups of pigeon peas, soaked in water overnight
1 tablespoon tomato paste
6 minced cloves of garlic
1/4 cup minced cilantro
1 teaspoon dried oregano
1 diced onion
1/2 chopped green bell pepper
1/2 chopped red bell pepper
1 chopped rib of celery.
3 tablespoon olive oil
1 cup coconut milk
2-3 cups of water
2 cups of chicken broth

Soak peas overnight. Rinse well and drain water.

Heat oil in large stew pot over medium-high heat. Add garlic, onion, peppers and celery and saute for 3 minutes. Turn heat to medium. 

Add tomato paste and cook 5 minutes. 

Add pigeon peas, remaining oil and chicken broth and bring to simmer until peas are soft. 

Add 4 cups water and bring to boil. 

Add rice and stir occasionally -do not over stir, or the rice will get mushy and you will call your boyfriend upset that you have ruined "everything." Not just your thanksgiving meal, but everything ; )

If mixture is drying out, add extra water until rice is done, about 20-30 minutes.

1 comment:

Tried my recipe? Please let me know how it turned out for you! Be honest (and kind!)