Moro De Guandules Con Coco
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, diced
- 1 stalk celery, diced
- 1 Cubanelle pepper
- 1/4 red bell pepper
- 3 cloves garlic, minced
- 2 tsp Sazón (used @eatloisa)
- 1/2 tsp Adobo (used @eatloisa)
- 1/2 tsp dried oregano
- 3 tbsp Spanish olives
- 1 tbsp capers
- 1 can gandules, partially drained
- 1/2 tbsp tomato paste
- 1 1/2 cups vegetable broth
- 1/2 cup coconut milk
- 2 cups white Jasmine Rice, rinsed and drained
- Handful of cilantro
- Salt and pepper to taste
Preparation
Heat a large pot over medium-high heat and sweat the onions and celery with a pinch of salt.
Once the onions are soft, add the Cubanelle pepper, red bell pepper, and garlic. Stir until fragrant.
Fold in the Sazón, Adobo, dried oregano, Spanish olives, capers, tomato paste, and partially drained can of gandules.
Pour in the coconut milk and vegetable broth, stir, and bring the mixture to a boil.
Add the rinsed rice and stir well. Allow the rice to continue boiling to absorb most of the liquid, stirring occasionally to prevent burning.
When most of the liquid is absorbed and the rice appears drier on top, stir in the cilantro.
Lower the heat to the lowest setting, cover the rice with a lid, and let it steam undisturbed for 30-40 minutes.
Fluff the rice and season with salt and pepper to taste.