Arroz con Guandules, Rice With Pigeon Peas

 

Indulge your taste buds in the savory delight of Moro Guandules, also known as Arroz con Guandules, a culinary gem that Puerto Ricans affectionately call "Arroz con Gandules." This delectable rice dish isn't just a year-round delight; it takes center stage in the heart of the traditional Dominican Christmas menu, complementing the festive feast that includes a succulent roast pig, flavorful pasteles en hoja, and a refreshing potato salad.

Receta Moro de Guandules (Arroz con Guandules) en español.

Moro de Guandules is more than just a meal; it's a celebration of tradition, a symphony of tastes that dance on your palate. The aromatic blend of rice and pigeon peas (gandules) creates a harmony that captivates the senses, making it a must-have at any festive gathering.

Its presence on the Christmas table is a testament to the cherished moments shared with family and friends. The dish not only tantalizes the taste buds but also weaves together the threads of cultural identity, connecting you to the heart of Dominican tradition.

Whether you're preparing for a festive occasion or simply craving a taste of the Caribbean, Moro Guandules is the perfect culinary adventure. Unlock the secrets of this delightful recipe and embark on a flavorful journey that pays homage to the traditions of Puerto Rico and the Dominican Republic. Share the joy, share the taste – Moro Guandules is more than just a dish; it's an invitation to savor the essence of cultural heritage with every delicious bite.

Arroz con Guandules (Pigeon Peas Rice)

The recipe I share uses freshly boiled guandules, just as our grandmothers and mothers did when preparing "moro." I recommend preparing this rice with pigeon peas like this 100% because its flavor is exquisite and unique. However, if you find yourself in a time crunch and need something quick, or if you prefer to use canned guandules, you can also follow these same steps. Just skip the time for boiling the guandules.

For the amount of rice specified in the recipe, I recommend using two cans of guandules.

Ingredients: 
1 ¼ pound cooked fresh pigeon peas/ guandules (approx. 4-5 cups) or 2 cans of pigeon peas
3-4 cups hot water
1 pound ham chopped (optional)
2½ lbs. rice (5 cups)
¼ cup of oil
½ cup of Dominican Sazón or (1 minced onion, 4 cloves of garlic mashed, 1 bell pepper or cubanelle, ½ teaspoon of saffron or annatto)
5 sprigs of cilantro and two of coriander
1 Tablespoon tomato paste
1 chicken bouillon
1 envelope of sazón Goya
1 tablespoon of capers (optional)
Salt and pepper to taste
1 Tablespoon vinegar or juice of one bitter orange
1 banana tree leaf to cover rice (optional)

Instructions:

1. Precook the guandules until they are tender: This process takes about 30-40 minutes in a regular pot. Season the pigeon peas with 1 clove of garlic, ¼ teaspoon of oregano, 1 onion, or 2 spoons of Dominican Sazón. Cook with enough water to cover the peas and maintain that amount throughout the cooking time until they are tender. Omit this step if using canned gandules.

2. In a 6-quart pot, heat the oil over moderate heat, sauté the ham until slightly browned, add half a cup of water, and boil for 2 minutes. Then, add ½ cup of Sazón or chopped onion, peppers, and garlic. Add tomato paste, bouillon, and vinegar, and sauté for 1-2 minutes over medium-high heat.

3. Add the guandules and salt (approximately 2 teaspoons). Cook over medium-high heat until it begins to boil. Rinse the rice well. When the mixture of guandules and sofrito begins to boil, add the rice and the previously boiled water cup by cup until you have enough to just cover the rice. Add the coriander and cilantro. Leave to cook over medium heat for 1-2 minutes. See Notes for water substitute to make Moro con Coco (Rice with Coconut Milk).

4. Cover and continue cooking over low heat. Occasionally stir the rice to prevent it from sticking to the sides. When done, the rice should be light and fluffy.

Yield: 8 servings. It could serve more depending on the quantity served. You could also use 3 pounds (6 cups) for this recipe or divide it to make less.

Notes:

a) In step # 4, cover with a previously washed banana leaf, and then place the pot cover on top of it. This gives it a unique and delicious taste. I learned this from a Dominican chef on Univision.

b) It is preferable to use fresh guandules because they taste better, but if you do not have them at hand, you can use canned pigeon peas. For this recipe, I use 2 cans.

c) To make Moro de Guandules con coconut (Rice with pigeon peas and coconut milk), a recipe originally from the Dominican province of Samaná - substitute 2 cups of water for 2 cups of coconut milk. You can use canned coconut milk.  This rice goes well with Pescado con Coco, (Fish Cooked in Coconut milk), you can find this unique fish dish in my blog here.

d) Two cups of rice are equivalent to 1 pound of rice. For each cup of rice, use two cups of water or stewed beans with water.

If you enjoyed this recipe, you may also like:

Pasteles en Hoja Recipe 

Rice with corn, (Moro de Maíz)

For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the word of God and prayer. - 1 Timothy 4:4.

The Best Sour Cream Coffee Cake

I loved this recipe and highly recommend it. why is it named coffee cake if there is no coffee in the mix? Coffee cakes are intended to be served with coffee or for similar breaks and snacks.  So have your mug READY!

Recipe for a delicious Coffee Cake

 
Ingredients:
For the filling and streusel topping
¼ cup firmly packed light-brown sugar
¼ cup granulated sugar
1 cup toasted pecans, almond or walnut
2 teaspoons cinnamon
½ teaspoon salt
¾ cup cake flour
4 tablespoons unsalted cold butter cut into bits
½ teaspoon vanilla

For the batter
2 cups cake flour (256 g)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks softened unsalted butter
1 cup sugar
2 large eggs/beaten lightly
1 ½ teaspoons vanilla
1 cup sour cream
Confectioners' sugar for dusting cake


Instructions:
1. Preheat oven to 350 ° F. Butter and flour a 9-inch springform pan.

2. Make streusel filling and topping: In a food processor, combine the sugars, nuts, cinnamon, salt and nutmeg. Process until nuts are coarsely ground. Set aside ½ cup of mixture for filling. To the remaining topping, add the flour, butter and vanilla. Process till crumbly. Transfer to a bowl.

3. Make the batter: Sift the flour, baking powder, baking soda and salt into a bowl. In another bowl with an electric mixer, cream the butter. Add the sugar a little at a time and beat until light and fluffy. Add the eggs slowly and the vanilla. Alternately beat in the flour mixture and the sour cream, starting and ending with flour.

4. Transfer one third of the batter to the pan and sprinkle with half the apricot filling. Add half the remaining batter and sprinkle with remaining filling. Add the rest of the batter. Distribute topping evenly over batter. Bake for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean. Let cool in the pan, remove sides and transfer to a serving dish. Before serving, dust with confectioners' sugar.

Yields 1 cake.

Note:
a) If after 20-30 minutes of baking the top begins to brown, cover with foil.

b) ½ cup of chopped apricots may be added to the reserved ½ mixture of streusel filling.

c) Cake will keep, wrapped in plastic, for up to 4 days.

Recipe in Spanish: Here


Mari's Cakes wishes you a Happy Holiday. That unity, love and peace reign in your homes and that the light of  Jesus Christ, the authentic reason to celebrate this holiday, accompany you and your loved ones.

For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace. - Isaiah 9:6

You are always welcome to visit my other blog: Delights and Wisdom.

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Galletas de Mexican Wedding Cookies

Mexican Wedding Cookies or Snowball Cookies

 
Ingredients: 
¾ cup butter (1 stick and a half) unsalted, room temperature (170 g)
½ cup powdered sugar
¾ teaspoon vanilla extract
1 ½ cups flour
½ teaspoon cinnamon
¼ teaspoon salt
1 cup pecans or walnuts optional

about 1½ cup extra powdered sugar for coating


Preparation:
1. Heat oven to 350 F. Lightly grease three cookies sheet.

2. In a bowl beat the butter until light and fluffy. Add sifted confectioner's sugar and mix well. Add vanilla and mix well.

3. Sift flour, salt and cinnamon in another bowl. Add butter mixture to the flour and mix until partially combined. If you want at this time add the pecans and mix until a dough forms. If dough is sticky add more flour one tablespoon at a time, and not exceeding 6 tablespoons. Warning: Do not over mix or the cookies may come out dry and crumbly.

4. Roll the dough into  ½ inch thick logs (length does not matter), then cut into 1 inch pieces and shape each piece into 1- inch balls. You could also take 1 teaspoon at a time and roll into a ball, this way they all come out uniform in size. Place the balls about ½ inch apart on the tray. Bake one tray at a time in the middle of the oven for 8 to 10 minutes or until cookies look a little dry, with little color.

5. Remove from oven and let cookies cool in rack for 10 to 15 minutes, then roll in confectioner's sugar, allow to cool completely. When completely cool, roll again in confectioner's sugar. Enjoy!

Step by Step photos / paso a paso de como hacer las galletas de Mexican Wedding Cookies: A        QUÍ

Mexican Wedding Cookies o las Galletas Bolitas de Nieve.

Ingredientes:
¾ taza mantequilla (1 barra y media) sin sal, temperatura ambiente  (170 g)
½ tazas azúcar en polvo cernida (64 g)
¾ cucharadita de extracto de vainilla (3.5 ml)
1½ tazas de harina (195g)
½ cucharadita de canela
¼ cucharadita de sal
1 taza de pacanas o walnuts finamente picadas o molidas opcional (122g)

1½ taza de azúcar en polvo para cubrir

*Nota sobre mantequilla:1 barra = 1/4 libra = 1/2 cup = 8 cucharadas = 4 oz = 115 g.


Preparación:

1. Calentar horno a 350°F. Engrase ligeramente tres bandejas de galletas.

2. En un recipiente batir la mantequilla hasta que obtenga un color amarillo claro y esté esponjosa. Añade la azúcar pulverizada y mezcle bien. Añada la vainilla y mezcle bien.

3. Cernir la harina, sal y la canela en otro recipiente. Añade la mezcla de mantequilla a la harina y mezcle hasta que este parcialmente combinado. Si quieres en este momento se les añaden las pacanas a la mezcla, continúe mezclando hasta formar una masa. (Si queda muy pegajosa le puedes añadir de 4-6 cucharadas de harina, una a la vez). Advertencia: No debe mezclar más de la cuenta, pues las galletitas saldrán secas y granulosas.

4. Con la masa forme cilindros de ½ pulgada de ancho sin importar el largo, luego corte en trocitos de 1 pulgada cada uno y forme bolitas con cada pedazo. Coloque las bolitas a ½ pulgada de distancia en la bandeja. ( Otra forma de hacerlas es dejando la masa en forma de un bola grande y con una cucharada de  medir de 5ml =1 cucharadita, ir tomando de la masa y formar bolitas. Así quedan uniformes). Hornee una bandeja a la vez en el medio del horno por 8 a 10 minutos, o hasta que las galletas se vean un poca secas y con poco color.

5. Saque del horno y deje enfriar las galletitas en su bandeja por 10 a 15 minutos, luego espolvoréalas con azúcar de confección, y deje que se enfríen totalmente. Cuando estén completamente frías, vuelva a pasarlas por azúcar de confección nuevamente. A Disfrutar!