Stage 1 – Create Base Broth

1. Take a large stockpot over medium-high heat and add your coconut oil
2. Once the coconut oil is melted, add your onions, garlic, carrot, red pepper, and cilantro. Stir around for at least 1 minute as the vegetables begin to cook, sweat and become fragrant
3. Next, add your thyme, oregano and diced tomatoes. Again, stir around for ~1 minute as the entire base develops into more of a broth-like consistency
4. Add your coconut milk and water to the developing broth and stir well through. You should get a nice soupy consistency with a soft orange color once everything is mixed through
5. At this point, raise the heat to high and bring the stockpot to a boil

Stage 2 – Add Rice and Pigeon Peas

1. Once your broth has come to a boil, reduce the heat back to a medium heat and add your rice. Stir the rice very thoroughly through for at least 2-3 minutes. Make sure to stir well enough to keep rice from sticking to the bottom of the stockpot!
2. After several minutes as the rice starts to absorb and expand, add in your pigeon peas and stir well through. As you’re doing this, reduce the heat of your stove to a lower simmer
3. Once everything is well mixed in, cover your pot and let the rice simmer for 12 minutes
4. After 12 minutes, turn the heat off from underneath the stockpot. Uncover the rice and stir around before quickly re-covering the stockpot. Let your moro con guandules steam for another ~3 minutes or so, then you’re done!