Arroz Con Coco Panama Recipes

RICE WITH PIGEON PEAS AND COCONUT

Rice with pigeon peas and coconut image

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.

Provided by Nadja Belgrave

Time 1h5m

Number Of Ingredients 10

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

Steps:

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!

Nutrition Facts : ServingSize 0.5 cup, Calories 341 kcal

ARROZ CON COCO: COCONUT RICE

Arroz con Coco: Coconut Rice image

Provided by Ingrid Hoffmann

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 cups long-grain white rice
2 cups water
1 can light coconut milk
1 tablespoon plus 1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup raisins
1/2 cup toasted coconut flakes

Steps:

Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

ARROZ CON COCO

Arroz con Coco image

A different type of coconut rice, one that is made fairly sweet but served with savory (even spicy) foods, like Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce (page 414). You can add about 1/3 cup raisins or corn or thinly sliced and lightly browned ripe plantains (page 472) or even a bit of cinnamon.

Yield makes 4 servings

Number Of Ingredients 5

Ingredients

3 cups coconut milk, homemade (page 584) or canned (about two 12- to 14-ounce cans)
1/3 cup sugar
1 1/2 cups long-grain rice
Pinch of salt
1/2 cup unsweetened shredded coconut, optional

Steps:

Combine the coconut milk and sugar in a medium saucepan over medium heat. Bring to a boil, stirring frequently, and cook until the mixture darkens in color, 5 to 10 minutes. Add the rice and salt, then cover; adjust the heat so the mixture simmers gently.
Cook until all the liquid is absorbed, 15 to 20 minutes; let stand for about 10 minutes before serving. During that time, if you like, toast the coconut in a dry skillet, shaking occasionally, until lightly browned. Stir into the rice just before serving.

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