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| Place of origin | Dominican Republic |
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| 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