A picture of Moro.

Moro

Sarah Julia @cook_2966598

Moro

Sarah Julia @cook_2966598

Saved

Ingredients

45 mins

10 servings

1vegetable oil
2 clovegarlic
1 cantomato paste
1 cangoya pigeon peas "el jibarrito"
1chicken boullion
1 packagessazon goya con culantro y achiote seasoning
1water
1fresh chopped cilantro
1rice
2 tbsprecaito (cilantro cooking base)
1/2 cupmojo criollo marinade

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Steps

45 mins

1

In large saucepan, sauté garlic and add tomato paste.
2

Add pigeon peas, chicken boullion, sazón Goya seasoning and water.
3

Chop fresh cilantro and stir into liquid. add recaído and mojo criollo marinade.
4

Add rice, amount dependent on how much moro you are making. (3-5 cups).
5

Add more water and let simmer 10 minutes.
6

Lay grocery bag inside pan on top of rice. Lower temperature and let simmer. Stir rice every 15-20 mins.

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Cooksnaps

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Sarah Julia

Sarah Julia @cook_2966598

on January 01, 2012 00:00

Comments

Keywords

Vege Cilantro Culantro Pigeon Pea Rice Tomato Chicken Garlic

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