Moro de guandules con coco is a sign of family and celebration. This Dominican inspired rice is flavored with adobo, sazón and coconut milk.
- 1 tbsp olive oil
- 1/2 medium onion (diced)
- 1 stalk celery (diced)
- 1 Cubanel pepper
- 1/4 red bell pepper
- 3 cloves garlic (minced)
- 2 tsp sazón
- 1/2 tsp Adobo
- 1/2 tsp dried oregano
- 3 tbsp Spanish olives
- 1 tbsp capers
- 1 can gandules (partially drained)
- 1/2 tbsp tomato paste
- 1 1/2 cups vegetable broth
- 1/2 cup coconut milk
- 2 cups white Jasmine Rice (rinsed and drained)
- Handful of cilantro
- Salt and pepper to taste
- Bring a large pot to medium high heat and add in olive oil, onions, celery and a pinch of salt.
- Sauté ingredients until onions have soften then add in peppers and minced garlic and stir until fragrant.
- To the pot add in sazón, adobo, oregano, Spanish olives, capers, tomato paste and guandules and stir well to combine.
- At this point you can pour in your coconut milk and vegetable broth, stir and bring mixture to a boil.
- Once at a low boil, add in your rinsed rice and stir well. Allow rice to continue to boil to help absorb a majority of the liquid while making sure to stir rice every so often to prevent any burning on the bottom of the pot.
- Once most of the liquid is gone and it appears that the rice is drier at the top, stir in your cilantro. Then, lower your heat to the lowest setting and cover your rice with a lid to steam for 30-40 minutes undisturbed.
- Once cooking time has elapsed, uncover and fluff your rice and season to taste.
Keywords: adobo, rice, sazon