Moro de Guandules

Step by stepInstructions

1. Rinse the rice and drain well. Heat the oil in a large pot over medium heat and cook the sofrito until fragrant, about 5 minutes.
2. Stir in the tomato paste, sazón and oregano, then add the pigeon peas with their liquid and the water. If using the calabaza, add it now. Bring to a boil and season with salt.
3. Stir in the rice, return to a boil, then lower the heat, cover, and cook undisturbed for 20 to 25 minutes, until the liquid is absorbed.
4. Uncover, fluff the rice gently with a fork, and let it steam 5 minutes off the heat before serving.
5. For the coastal version, stir ½ cup (120 ml) coconut milk into the pot just before covering, then proceed as usual.