Rice With Pigeon Peas And Coconut Recipes

RICE WITH PIGEON PEAS AND COCONUT

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!

RICE WITH PIGEON PEAS AND COCONUT

Steps:

• Step 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. Step 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. Step 3 Fluff rice with fork; serve.

RICE WITH PIGEON PEAS AND COCONUT | GOYA

Steps:

• 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.
• 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.
• Fluff rice with fork; serve.

COCONUT RICE AND PEAS

Steps:

• Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked.

COCONUT RICE WITH PIGEON PEAS

Steps:

• Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
• Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
• Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
• To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.

PIGEON PEAS AND COCONUT (GANDULES CON COCO)

Steps:

• Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
• Add the boiled pigeon peas and cook over medium heat for 1 minute.
• Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
• Allow to boil until water is reduced by half - about 15 minutes.
• Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
• Serve hot over white rice.

CARIBBEAN COCONUT RICE & PIGEON PEAS

Steps:

• ** Note: If using canned peas, drain and reserve the liquid.
• Heat the oil in a deep frying pan over high heat. Add the rice, and continue to sauté until the rice turns opaque and golden brown. Add the garlic and onion and sauté for a few more minutes but DO NOT let the rice over-brown. Stir in the peas. Do not stir again.
• Combine water and coconut milk. Dissolve bouillon completely into water/milk mixture.
• Add water/milk/bouillon mixture to the rice and bring to a boil. Once boiling, immediately reduce to a simmer.
• Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is completely absorbed and the rice is tender.
• Allow to sit covered for another 30 minutes.