Go Back
+ servings
un plato con arroz con guandú y coco.
Print Recipe
5 from 19 votes

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.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: Panamanian
Servings: 12 servings
Calories: 341kcal

Ingredients

  • 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

Instructions

Prep

  • Wash your fresh pigeon pea and set aside.
  • Dice the yellow onion and the sweet peppers. Next thinly slice the culantro leaves.

Cooking

  • 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!

Nutrition

Serving: 0.5cup | Calories: 341kcal