Coconut rice with pigeon peas - Arroz con coco y guandu
Coconut rice with pigeon peas - Arroz con coco y guandu

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, coconut rice with pigeon peas - arroz con coco y guandu. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Coconut rice with pigeon peas - Arroz con coco y guandu is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Coconut rice with pigeon peas - Arroz con coco y guandu is something that I have loved my entire life.

Wash & clean the rice until the water runs clear then set aside. I invite you to try the rice with pigeon peas and coconut milk. In Panama, it is an essential part of any holiday menu.

To get started with this recipe, we must first prepare a few ingredients. You can cook coconut rice with pigeon peas - arroz con coco y guandu using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Coconut rice with pigeon peas - Arroz con coco y guandu:
  1. Make ready 2 cup Long grain Rice, uncooked
  2. Get 1 can 13.5 oz. coconut milk (I use Goya)
  3. Take 1 can 15 oz. Green Pigeon Peas (I use Goya)
  4. Prepare 2 tbsp coconut flakes
  5. Get 1 tbsp canola oil or whichever oil you like to use
  6. Take 1 tsp salt
  7. Prepare 1/2 cup water

I like to stir rice half way threw cooking time to prevent to much "con con" ( crunchy/burnt rice on the bottom). Drain and rinse Gandules and add to pot, turn heat up to medium. Experience the authentic flavors of the Dominican Republic with this Rice and Pigeon Peas with Coconut recipe (called Moro de Guandules con Coco in the Dominican Republic). This savory coconut rice (arroz con coco) has the delicious caramel flavor of toasted coconut and sweet raisins.

Steps to make Coconut rice with pigeon peas - Arroz con coco y guandu:
  1. Wash & clean the rice until the water runs clear then set aside.
  2. Rinse the pigeon peas. Set aside. You don't have to buy the canned ones. If using bagged ones you would have to cook them first.
  3. In a stock pot or cauldron (I have an old one that has lasted me many many yrs and I only cook rice in it) Heat your oil on low. Put in your coconut flakes. You want the oil to be infused with the coconut flavor. Do this about 3 to 5 minutes without browning the flakes too much.
  4. Add the coconut milk, stir. Then add the pigeon peas & rice.
  5. Add the water. I use 1/2 the can the coconut milk came in for my water. A trick I was taught to know if there's enough water is to put a spoon in the middle of the pot, if the spoon falls added too much water, if the spoon stays upright you've added enough water.
  6. Add the salt & stir pot.
  7. Turn the heat up to medium high. Watch the rice until all the liquid has been absorbed turn the heat to med. low and stir the rice. I take a piece of aluminum foil, make a mound in the middle of the pot with the rice and place the foil on top then cover with the lid of the pot.
  8. Approx. after 15 minutes stir and do the same as previous step. Leave on low and let rice cook. If you stir it too much, your rice can get mushy. Just let rice cook, stir a couple more times when you check it to see if the rice is done.
  9. After its cooked, plate it. You can put some more flakes on top if you like. You don't have to use the peas if you don't like them, make just the coconut rice.

Coconut rice is a fragrant sweet-savory rice that pairs especially well with seafood. This particular method for preparing coconut rice comes from Colombia and involves cooking the. Arroz con gandules is the typical Puerto Rican rice dish with pigeon peas. Bacon, onions and sazon seasoning are also used. In Panama, where I grew up, the favorite way to eat arroz con gandules (guandu) is mixed in with a coconut rice.

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