Moro De Gandules (yellow Rice And Peas) Recipe

Directions

1. 1

   Prepare the Ingredients

   Rinse the long-grain rice under cold water until the water runs clear. Drain well. Open the can of pigeon peas and drain the liquid.

2. 2

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté until the onion is translucent and fragrant, about 3-5 minutes.

3. 3

   Add Spices and Rice

   Stir in the cumin, turmeric, bay leaves, salt, and black pepper. Add the rinsed rice and stir to coat the rice in the spices.

4. 4

   Combine with Broth and Peas

   Pour in the vegetable broth and add the drained pigeon peas. Stir well to combine all ingredients.

5. 5

   Cook the Rice

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes or until the rice is cooked and has absorbed all the liquid.

6. 6

   Fluff and Serve

   Once cooked, remove the pot from heat. Discard the bay leaves and fluff the rice with a fork. Garnish with chopped cilantro before serving.