Rice With Pigeon Peas and Coconut | GOYA
Ready In: 1 hr 10 mins
Serves: 10
Ingredients
- 1 tablespoon vegetable oil
- 1⁄4 onion, finely chopped (about 1/3 cup)
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh cilantro
- 1⁄4 teaspoon dried oregano
- 1 tablespoon tomato paste
- 2 (15 ounce) cans green pigeon peas, undrained
- 2 cups water
- 1 (2 7/8ounce) packet chicken bouillon
- 1 (13 1/2ounce) can coconut milk
- 1 teaspoon salt
- 2 1⁄2 cups long-grain rice
Directions
- Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
- Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
- Fluff rice with fork; serve.
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