Moro de Guandules con Bacon
This is that arroz con sabor that steals the whole plate. The bacon brings a smoky richness and the rice soaks up every bit of flavor, making this one of those dishes nobody serves quietly.
Table of Contents
Ingredients
1 pack thick-cut bacon
3 cloves garlic, smashed
1 bell pepper, diced
1 small red onion, diced
3 tbsp sofrito
2 chicken bouillon cubes
1 ham flavor concentrate packet, optional
2 cans guandules, rinsed
4 cups long grain rice, washed
4 cups water
Fresh cilantro
Step-by-Step Instructions
Cook the bacon
Pat bacon dry and slice into pieces. Cook in a pot over medium-high heat until crispy. Remove and set aside, leaving grease in the pot.
Build the base
In the same pot, cook garlic, onion, and bell pepper. Add sofrito, bouillon cubes, and ham concentrate if using. Stir well.
Add peas and rice
Add guandules and mix. Stir in rice.
Add bacon and water
Return bacon to the pot. Add water, cover, and cook for 8 to 10 minutes until liquid absorbs.
Steam the rice
Lower the heat to low. Form a mound in the center. Add cilantro on the rice mound. Cover and cook for 25 minutes.
Serve
Fluff and serve warm.
Notes from My Kitchen
Bacon takes this to another level, don’t rush that step.
The ham concentrate adds depth but it’s optional.
That rice mound helps everything cook evenly.
This will outshine whatever you serve it with.
