Moro De Guandules Dominicano Recipe

A close-up of vibrant Dominican-style rice and pigeon peas, perfectly cooked and garnished with fresh herbs.

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This Moro de Guandules Dominicano Recipe is a flavorful one-pot dish made with rice, pigeon peas, garlic, cilantro, and sazón. A Dominican classic perfect for any meal!

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Let me tell you something about Moro de Guandules—it’s not just food. It’s home. It’s that dish that instantly transports you back to a loud, lively Dominican kitchen, where someone’s chopping onions, the smell of garlic fills the air, and a pot of rice is bubbling away on the stove.

Growing up, I swear I could tell what kind of day it was just by the smell in the kitchen. If it was Moro day, it meant one of two things: either we were about to have a big family meal (likely with a side of pollo guisado or pernil) or someone had decided to make way too much food and would soon be handing out extra plates to the neighbors. That’s just how it works.

And I love that about this dish. It’s simple, but it brings people together. It’s the kind of meal that’s always better when you’re eating it around the table with family, arguing about whether the rice is perfectly tender or slightly overcooked (because, let’s be real, someone will always have an opinion).

So whether you’re making this for the first time or you’ve been eating it your whole life, let’s dive into what makes Moro de Guandules Dominicano such an essential part of Dominican cuisine.

Why You’ll Love This Moro De Guandules Dominicano Recipe?

  • It’s a one-pot meal – Meaning fewer dishes to clean, which is always a win.
  • Packed with flavor – Thanks to a mix of garlic, cilantro, sazón, and oregano, every bite is rich and well-seasoned.
  • Feeds a crowd – This dish was made for family gatherings and meal prep.
  • Pairs with literally everything – Chicken? Yes. Pork? Absolutely. Fried plantains? Of course.
  • Customizable – Want it spicier? Milder? More veggies? You can tweak it however you like.

A close-up of vibrant Dominican-style rice and pigeon peas, perfectly cooked and garnished with fresh herbs.

Ingredient Notes:

You ever make a dish and wonder, Why does this taste so good? Well, here’s why:

  • Olive oil – A good base for sautéing and bringing out all the flavors.
  • Cilantro – Brings in that fresh, earthy flavor that makes Dominican food what it is.
  • Garlic & onion – The essential duo. If you skip these, I don’t know what to tell you.
  • Red bell pepper – Adds a little sweetness to balance the seasoning.
  • Tomato sauce – A little richness and depth, so the rice doesn’t taste flat.
  • Sazón seasoning – This is the flavor bomb that gives the dish its signature color and taste.
  • Oregano & black pepper – The low-key MVPs that bring warmth and a hint of spice.
  • Bay leaf – Adds an earthy, slightly floral touch (just remember to fish it out before serving).
  • Pigeon peas (Guandules) – The heart of the dish. These little legumes add texture, nuttiness, and that classic Dominican taste.
  • Manzanilla olives (optional, but highly recommended) – A little salty, a little briny, and totally worth it.
  • Long-grain white rice – Holds up beautifully and stays nice and fluffy.

Pro Tip: Always rinse your rice. If you don’t, the extra starch can make it sticky instead of fluffy.

A serving bowl filled with rich and colorful Moro De Guandules, featuring peas, rice, and carrots.

How To Make Moro De Guandules Dominicano?

Step 1. Start with the Flavor Base

In a large caldero (or a heavy-bottomed pot), heat up olive oil over medium heat. Add the cilantro, garlic, bell pepper, and onion, stirring frequently for about 2-3 minutes until everything is fragrant.

Step 2. Add the Seasonings & Pigeon Peas

Next, stir in the tomato sauce, sazón, oregano, black pepper, and bay leaf. Let it cook down for 2 minutes so all those flavors meld together. Then, add the pigeon peas (and olives, if you’re using them) and mix well.

Step 3. Add Water & Bring to a Boil

Pour in 3 cups of water, stir, and let the mixture come to a gentle boil. Season with salt to taste.

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Step 4. Add the Rice & Simmer

Now, add the rinsed rice and stir well, making sure it’s evenly distributed in the liquid. Bring everything to a low simmer, cover the pot, and let it cook for 25 minutes, until the rice has absorbed all the liquid.

Step 5. Steam & Fluff the Rice

Turn off the heat and don’t touch the lid! Let the rice steam for another 10-15 minutes. This part is crucial—it helps the rice finish cooking and keeps it from getting mushy. After that, remove the bay leaf, fluff with a fork, and serve!

A warm and inviting plate of traditional Dominican Moro, with hints of parsley and bold spices.

Storage Options:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Yes, you can freeze it! Just cool it completely before storing for up to 3 months.
  • Reheating: Add a splash of water and reheat on low heat to keep it from drying out.

Variations and Substitutions:

Want to switch things up? Here are a few easy tweaks:

  • No guandules? Use black beans, kidney beans, or chickpeas instead.
  • Like it spicy? Throw in a chopped jalapeño or a pinch of red pepper flakes.
  • Want more depth? Add a little smoked paprika or cumin.
  • Prefer brown rice? Totally doable—just add more water and increase the cooking time.

A delicious serving of Moro De Guandules, showcasing tender grains of rice mixed with savory pigeon peas.

What to Serve with Moro De Guandules Dominicano?

If you’re wondering what to pair this with, here are a few perfect matches:

  • Pollo Guisado (Braised Chicken) – The ultimate Dominican combo.
  • Pernil (Roast Pork) – Rich, juicy pork and moro? Yes, please.
  • Tostones (Fried Plantains) – Crispy, salty, and the perfect contrast to the soft rice.
  • Avocado Slices – Because a little creamy avocado makes everything better.

Frequently Asked Questions:

What’s the best type of rice for this dish?
Long-grain white rice works best. It stays fluffy and absorbs all the flavors beautifully.

Can I make this without a caldero?
Yes! A Dutch oven or any heavy-bottomed pot will work just fine.

Can I make this ahead of time?
Absolutely! The flavors deepen overnight, so it actually tastes even better the next day.

So there you have it—Moro de Guandules, the Dominican dish that’s way more than just rice and peas. It’s comforting, packed with flavor, and basically a guaranteed crowd-pleaser.

Now, tell me—how do you like to eat your moro? Do you keep it classic, or do you have your own twist? Let’s talk in the comments!

Happy cooking!

A hearty dish of Dominican-style Moro, beautifully presented with vibrant colors and fresh garnishes.

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A delicious serving of Moro De Guandules, showcasing tender grains of rice mixed with savory pigeon peas.

Moro De Guandules Dominicano Recipe

Active Time 15 minutes
Total Time 55 minutes
This Moro de Guandules Dominicano Recipe is a flavorful one-pot rice dish featuring pigeon peas, garlic, bell peppers, cilantro, and sazón. A traditional Dominican favorite, perfect for pairing with meats, seafood, or fried plantains.
6 Servings

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons fresh cilantro chopped
  • 3 cloves garlic minced
  • ½ red bell pepper stemmed, seeded, and finely chopped
  • ¼ red onion finely chopped
  • ½ cup tomato sauce
  • 3 teaspoons sazón seasoning
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 1 15-ounce can green pigeon peas, drained
  • ¼ cup manzanilla olives sliced (optional)
  • Kosher salt to taste
  • 3 cups long-grain white rice rinsed
  • 3 cups water

Instructions
 

Prepare the Base

  1. In a large, heavy-bottomed caldero or cast-iron pot, heat the olive oil over medium heat. Once heated, add the cilantro, garlic, bell pepper, and onion. Sauté for approximately 2-3 minutes, or until the mixture becomes fragrant and the vegetables begin to soften.

Incorporate the Seasonings and Pigeon Peas

  1. Stir in the tomato sauce, sazón seasoning, oregano, black pepper, and bay leaf. Cook for an additional 2 minutes, allowing the flavors to meld. Add the pigeon peas and the olives, if using, stirring to ensure they are evenly distributed in the mixture.

Add Water and Bring to a Boil

  1. Pour in 3 cups of water and stir well. Bring the mixture to a light boil, then season with salt according to taste.

Add the Rice and Simmer

  1. Gently stir in the rinsed rice, ensuring it is fully submerged in the liquid. Reduce the heat to low, cover the pot, and allow the rice to simmer for 25 minutes, or until all the liquid has been absorbed.

Steam and Fluff the Rice

  1. Once the rice has absorbed the liquid, turn off the heat but leave the lid on. Let the rice steam for an additional 10-15 minutes to allow it to fully soften. Remove the bay leaf, then gently fluff the rice with a fork before serving.
  2. Serve warm as a flavorful side dish, paired with your favorite meats, seafood, or vegetables.

Notes

This Moro de Guandules Dominicano Recipe is naturally gluten-free. However, to ensure it remains entirely gluten-free:
  • Check the sazón seasoning to confirm it does not contain added gluten or fillers. Some store-bought spice blends may include additives that contain gluten.
  • Use certified gluten-free tomato sauce to prevent any cross-contamination.
  • Confirm that the olives (if using) do not contain additives that may include gluten.
This dish is a safe, flavorful, and naturally gluten-free option that pairs well with a variety of meals!
Bitty
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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