Rice With Pigeon Peas and Coconut | GOYA
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
10 serv.- vegetable oil↗1 tablespoon
- onion, finely chopped (about 1/3 cup)↗1⁄4 1⁄4
- minced garlic1 tablespoon
- chopped fresh cilantro2 teaspoons
- dried oregano↗1⁄4 teaspoon
- tomato paste↗1 tablespoon
- (15 ounce) cans green pigeon peas, undrained2 2
- water↗2 cups
- (2 7/8 ounce) packet chicken bouillon↗1 1
- (13 1/2 ounce) can coconut milk↗1 1
- salt↗1 teaspoon
- long-grain rice↗2 1⁄2 cups
Step-by-step instructions
- 1
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.
- 2
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.
- 3
Fluff rice with fork; serve.
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