Moro de guandules

Place of origin	Dominican Republic
Main ingredients	Rice, pigeon peas, lippia, onion, garlic, tomato, and cubanelle pepper

Moro de guandules (Moorish pigeon peas) is a rice and pigeon pea dish from the Dominican Republic served on holidays.^{[citation needed]}

Description

Moro de gunadules is a one pot dish made with long-grain rice, pigeon peas, celery, cubanelle pepper, red onion, garlic, lippia (Caribbean oregano), cilantro, tomato paste, and occasionally olives and capers.^{[citation needed]}

When coconut milk is added it is known as moro de guandules con coco. The dish is of Dominican Republic origin where coconut milk is highly used in many traditional dishes.^{[citation needed]}

Although the dish is associated with Christmas it is served all year around and typically accompanied with roasted meat, stewed meat, tostones, or avocado.