Moro de Guandules con Coco

Ingredients

• 400 g long grain rice, rinsed until the water runs clear
• 250 g guandules (pigeon peas), fresh or drained
• 400 ml coconut milk
• 300 ml water
• 45 ml neutral oil, plus a spoonful for the concón
• 50 g sazón dominicano
• 20 g tomato paste
• 5 g dried oregano, rubbed
• 2 leaves cilantro ancho ⇄
• 40 g pitted green olives
• 10 g salt

The words inside

Ancho

Allergen screen

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Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

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Method

1. Fry the sazón and tomato paste in the oil in a heavy caldero until the oil runs orange, then add the guandules and turn them until they are coated.
2. Pour in the coconut milk and water with the oregano, cilantro ancho, olives and salt, bring to the boil and taste the liquid: it should read a shade saltier than you want the finished rice.
3. Stir in the rice, level it once, and boil uncovered without touching it until the surface goes from soup to a pocked, glossy porridge and craters open, about 8 minutes. 8 min
4. Fold the rice over on itself a single time, drop the heat to its lowest, cover tightly and leave it 20 minutes with the lid down. 20 min
5. Uncover, trickle the extra oil around the rim, raise the heat and listen; pull the pot 3 minutes after a fine steady crackle starts. 3 min