How to make Moro de guandules

Ingredients

• 400 g long-grain rice, rinsed
• 1 can (about 400 g) pigeon peas, drained
• 1 can (400 ml) coconut milk (optional)
• 2 tablespoons oil
• 1 onion, 1 green pepper and 1 celery stick, finely chopped
• 2 garlic cloves, crushed, and a handful of chopped coriander
• 1 tablespoon tomato paste and 1 teaspoon dried oregano
• About 600 ml water or stock (use 250 ml less if you add coconut milk)
• Salt

Method

1. Heat the oil in a heavy pot and cook the onion, pepper, celery and garlic for 5 minutes.
2. Stir in the tomato paste, oregano, coriander and pigeon peas and cook for 2 minutes.
3. Add the water or stock, and the coconut milk if you are using it, season with salt and bring to the boil.
4. Stir in the rice and cook uncovered until most of the liquid has been absorbed.
5. Turn the heat very low, stir once, cover tightly and cook for 20 minutes until the rice is tender.