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un plato con arroz con guandú y coco.
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5 from 18 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 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: Panamanian
Servings: 12 servings
Calories: 341kcal


  • 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



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


  • 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