Rice with pigeon peas and coconut
Do you want to try a new side dish, to enjoy in your holiday menu? I invite you to try the rice with pigeon peas and coconut milk. In Panama, it is an essential part of any holiday menu.
Servings: 12 servings
- 1/2 yellow onion
- 1 teaspoon chopped garlic
- 8 sweet peppers
- 5 culantro leaves
- 1 tablespoon olive oil
- 1.5 cups pigeon peas
- 3 cups white rice
- 2 cans coconut milk (400 ml each)
- 2 teaspoons salt
- 1/2 teaspoons black pepper
Heat a pot to medium heat. Add the oil and let it heat up.
Add the chopped onion and sauté for two minutes.
Next, add the sweet peppers, garlic, and culantro leaves and continue sauteing for two more minutes.
Add the pigeon peas and sauté for six more minutes.
Add one and a half (1.5) cups of water and let the pigeon peas cook until they are al dente. Cooking the pigeon peas took around 15 minutes.
Now, add the rice, coconut milk, half a cup of water, salt and black pepper, mix everything.
Cover the pot with the lid and let it cook on low heat for around 30 minutes, or until the rice is done. Serve with your favorite protein and enjoy!
Serving: 0.5cup | Calories: 341kcal