Pigeon Peas Rice with Sausage (Moro de Guandules y Salchichas) ~ A staple in Dominican cooking, pigeon peas rice is served as a side dish. Add sausage and make it a complete meal, made quick, in a single pot and completely delicious.
Pigeon peas and rice is a staple in Dominican cooking. It is really one of those dishes constantly being served in a Dominican home. Pigeon peas, are just a pea type legume used in Caribbean, West Indian and Spanish cooking. Commonly when you hear about this dish, it is just referred to as, Moro.
Moro can be made with either pigeon peas or any type of bean, or a combination of both. The dish is usually served as a side dish during big gatherings and special celebrations such as during Noche Buena to accompany the infamous pernil (roasted pork).
It is my husband’s favorite rice dish, which means I have to make it one way or another at least once a week.
I like to experiment with food and find for new ways to make the meals my family enjoys. This is how this Pigeon Peas Rice with Sausage came to be. That, and the fact that I had ran out of food and all there was in the fridge and pantry was rice, a can of pigeon peas and a pack of hot dogs. It was enough for a good meal.
This delicious dish is made quick and in one single pot, which means less mess to clean up in the kitchen after cooking. Any meal that saves me cleanup time is a winner in my book.
You can also substitute bacon or smoked ham for the sausage. It will be irresistibly tasty either way.
Pigeon Peas Rice with Sausage (Moro de Gandules y Salchichas)
- 3 tablespoons vegetable oil
- 1 small red onion , cubed
- 1/2 half of a green and/or red bell pepper , cubed
- 2 cloves of garlic , minced
- 1 tablespoon cilantro , chopped
- 2 tablespoons tomato sauce
- 2 cubes of chicken bouillon (caldo de pollo)
- 1 pack of sazon (culantro y achiote)
- 1 teaspoon oregano
- 1/2 teaspoon adobo
- 1/2 teaspoon ground black pepper
- 1 small carrot , cubed
- 4 hot dogs , cut into half inch rounds
- 15 oz can gandules verdes (green pigeon peas), with liquid
- 2 cups water
- 3 cups rice
- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
- Stir in the carrot cubes and hot dogs.
- Add the pigeon peas with it's liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of salad.