Rice with Pigeon Peas and Coconut
Dominican recipes
Vegetables
Launch
Easy
15'
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). Here, tender grains of extra-long rice are cooked with plump pigeon peas, traditional spices and creamy coconut milk for a rice dish that steals the show on the dinner table. Passed down through generations of Dominican cooks, this recipe captures the essence of the island. Key GOYA products make it easy for everyone to make at home.
Ingredients
- 1 tablespoon of GOYA Unico olive oil
- 0.75 chopped onion
- 1 tablespoon of garlic
- 2 tablespoon of coriander
- 1 tablespoon of Dried oregano
- 2 tablespoon of Tomato paste
- 2 can of Nativo Green Pigeon Peas
- 2 cup of chicken soup
- 1 can of Coconut Milk
- 1 tablespoon of salt
- 2 can of Nativo Long grane rice
Preparation
- Heat the oil in a medium saucepan over medium-high heat. Add onion, garlic, cilantro and oregano. Cook stirring occasionally, until the onions soften for about 5 minutes. Add the tomato paste and cook, stirring until the paste starts to caramelize, about 2 more minutes
- Add the pigeon peas, the chicken broth mixture, the coconut milk and the salt to the pot and let it cook. Once the water boils add the rice and let it boil again, about 1 minute. Then reduce the heat to medium and let cook slowly without stirring, until the water has completely evaporated. Then stir the rice from the bottom up, reduce the heat to the lowest and cover the pot. Leave until the rice is completely tender, about 20 minutes.
- Remove the rice with a fork and serve.
