Arroz con Gandules (Moro de Gandules)
An all-time classic, moro de gandules, from Chef Irbania Tavares. This recipe is a gift in itself!
This recipe is a gift in itself from Chef Irbania Tavares' Mama, Lala! @irbania
An all-time classic, arroz con gandules (or moro de gandules) is an essential dish for any large gathering. This one-pot rice is made with is pigeon peas and blend spices like of oregano, adobo, garlic and tomato paste will have you going back for seconds... and thirds.
Moro de Gandules
- 14oz bag frozen pigeon peas
- 1 ½ teaspoons Loisa Sal de Mar, divided
- 3 tablespoons olive oil, divided
- 1 medium Spanish onion, halved
- 2 tablespoons apple cider vinegar
4 garlic cloves, peeled and mashed in a pilón or mortar and pestle
- 2 tablespoons tomato paste
- 1 teaspoon Loisa Ground Oregano
- ½ teaspoon Loisa Ground Black Pepper
- 4 cups white rice, rinsed
- ½ cubanelle pepper, deveined
- ¼ cup fresh cilantro, plus more for garnish
In a large pot, bring 8 cups of water to a boil.
Place frozen pigeon peas in a medium heat-proof bowl with 2 cups of boiling water and ¾ teaspoons of salt. Stir well and let soak for 10 minutes.
While the pigeon peas are soaking, peel and slice the onion in half. Place half of the onion in a small bowl with the apple cider vinegar and let marinate.
Mash the garlic cloves with ¼ teaspoon of salt in a mortar and pestle until it becomes a paste. If you don’t have a mortar and pestle, mince the garlic on a cutting board, then add salt and mash it using a tablespoon or the flat side of a knife.
Drain the soaked pigeon peas and rinse with cold water.
In a large heavy-bottomed pot, heat 2 tbsp of olive oil over medium heat.
Add the remaining half of the onion (not the half marinating in the vinegar) and cook, stirring until the onion is browned but not burnt, about 5 - 7 minutes.
Remove the onion from the pot and reduce the heat to low. Add the mashed garlic and stir constantly for 30 seconds until fragrant.
Add the tomato paste and the marinated half onion with the vinegar. Stir until the tomato paste is dissolved and all ingredients are incorporated.
Add 4 cups of boiling water, the rinsed rice, and the cubanelle pepper. Stir and let boil uncovered for about 8 minutes or until most of the water is evaporated.
Reduce the heat to low, place the ¼ cup of cilantro on top and cover the pot, cook for about 18 - 20 minutes until all the water is absorbed and the rice is cooked.
Uncover the pot, remove the cilantro, add the remaining tablespoon of olive oil and stir. Cover the pot and cook for 5 more minutes. Turn off heat, uncover the pot and remove the cubanelle pepper and cilantro.
Serve warm garnished with fresh cilantro on top. ¡Buen Provecho!