Pigeon Peas Rice
(Moro de Guandules)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30-45 minutes

2 cans of dry pigeon peas
3 cups of long grain white rice
½ teaspoon of hot pepper flakes (optional)
2 tablespoons of pitted olives
6 cups of water
½ lb of ham cut into cubes
1/2 cup of annatto oil
2 Maggi chicken buollions
1 teaspoon of salt (to taste)
1 medium red bell pepper, cut julienne style

2 large cloves of garlic
1 small bunch of cilantro (about 5 sprigs)
½ teaspoon of freshly ground black pepper
½ onion
1/2 teaspoon of oregano
2 aji gustosos
4 twigs of thyme

TIP: Rice is best cooked when you use a pot        with a 1” thick bottom, to prevent burning
TIP: Water should be at least 1” and no more than 2" above the rice. More liquid or water will make it mushy and overcooked


Blend the last 7 ingredients in blender

In a deep and thick bottom pot heat oil, saute herbal blend, ham, chicken bullion, olives and tomato paste for 2 minutes, on medium heat

Drain and rinse peas and add it to the sofrito. Stir, lower heat

Wash rice until water runs clear and drain well

Add rice to the pot and stir for 30 seconds. Add water, stir

Cook on medium heat until it simmers

Once it simmers, turn heat to low, stir and add the red pepper on top. Cover tightly for 20-25 minutes

Serve with churrasco, salad, or your favorite meat