Edwin Encarnacion has over 1,000 MLB hits. He averages nearly 30 homers a season and represented the American League in the All-Star Game last year. And Edwin was raised on his mom’s Moro de guandules con coco. Sure, you may call it a coincidence. But at Sportsnet we don’t believe in coincidence.
Moro de guandules con coco
(Rice, pigeon peas and coconut)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 portions
2 tbsp oil, separated
1/4 cup chopped green peppers
2 tbsp capers (optional)
1 tsp finely chopped cilantro
1 tsp salt
1/2 tsp mashed garlic
1 pinch oregano
4 tsp tomato paste (optional)
3 cups boiled green pigeon peas
4 cups water
2 cups coconut milk
4 cups rice
In an iron pot, heat 1 tablespoon of the oil. Add peppers, capers, cilantro, salt, garlic and oregano.
While stirring, add tomato paste, then peas. Once well-heated, add water and coconut milk and bring to boil.
Add rice and stir regularly, scraping as much as you can of the rice that sticks to the bottom. When all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat.
After 15 minutes, uncover, add remaining oil and stir. Move the rice from the bottom to the top so it cooks uniformly.
Cover again for another 5 minutes. The rice should be firm but tender. If necessary, cover and leave another 5 minutes on very low heat.
Serve with fried pork chops and avocados.