The following post was originally featured on Smart Little Cookie and written by Vanessa Mota, who is part of POPSUGAR Select Latina.

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 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. Enjoy!

From Smart Little Cookie

Pigeon Peas Rice With Sausage (Moro de Guandules y Salchichas)

Notes

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.

Ingredients

3 tablespoons vegetable oil

1 small red onion, cubed


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 sazón (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


1 can gandules verdes (green pigeon peas), with liquid


2 cups water


3 cups rice

Directions

  1. In a large cast-iron pot, heat oil over medium heat. Sauté onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazón, oregano, adobo, and black pepper for about 2-3 minutes until vegetables begin to release aroma.
  2. Stir in the carrot cubes and hot dogs.
  3. Add the pigeon peas with its liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to keep it from sticking to the bottom of the pot.
  4. 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.
  5. Serve warm with a side of salad.