Recipe: Moro de Guandules con Coco (Rice with Pidgeon Peas and Coconut Milk) (using capers)

MORO DE GUANDULES CON COCO
(RICE WITH PIGEON PEAS AND COCONUT MILK)

This version of moro de guandules is an obligatory addition to any special meal Dominican-style (Dominican Republic Style). It is also part of the traditional Dominican Christmas dinner.

5 tablespoons oil, divided
1/4 cup chopped green peppers
1/4 cup chopped celery
1/8 cup capers
1/2 teaspoon mashed garlic
1 teaspoon finely chopped parsley
1 teaspoon finely chopped coriander/cilantro
1/2 teaspoon of thyme leaves
1 pinch oregano
1 teaspoon salt
4 teaspoons tomato paste
2 cups boiled green pigeon peas (or canned with water, drained)
4 cups water, divided
1 chicken bouillon cube
2 cups coconut milk
4 cups rice

Heat 3 tablespoons of the oil in an iron pot and add the peppers, celery, capers, garlic, the herbs, and salt. Stir while adding the tomato paste.

Add the peas, also while stirring, then add 1 cup of the water and chicken bouillon cube. Once well heated, add the remaining water and coconut milk and bring to a boil.

Add the rice and stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat.

Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

Servings: 4
Adapted from: Aunt Clara's Kitchen