46 Best Coconut rice with pigeon peas - Arroz con coco y guandu suitable for every moment!

Everybody enjoys the concept of sitting down to a scrumptious home-cooked dish, yet with today's busy timetables, it can be more difficult than ever to discover the moment to place one with each other. Fortunately, assistance is around, the Coconut rice with pigeon peas - Arroz con coco y guandu recipe and recommendations in this short article will certainly help you created healthy meals for your household in a surprisingly, short time.

They use real coconut & fresh beans. My husband & son love this. Recipes » Side Dishes » Rice with Pigeon peas and coconut (Arroz con guandu y coco).

Use Long grain Rice, uncooked.
You need 13.5 oz. coconut milk (I use Goya).
You need to prepare 15 oz. Green Pigeon Peas (I use Goya).
Use coconut flakes.
Provide canola oil or whichever oil you like to use.
Use salt.
Provide water.

Short Tips:

Some people say a salad spinner is superfluous because they are bulky and kind of annoying to wash, however if you have got area for a pot then you have room for a salad spinner. Not only will a salad spinner make laundry herbs and greens a snap, it can easily dries them so much efficiently than towels may.

Wash & clean the rice until the water runs clear then set aside..
Rinse the pigeon peas. Set aside. You don't have to buy the canned ones. If using bagged ones you would have to cook them first..
In a stock pot or cauldron (I have an old one that has lasted me many many yrs and I only cook rice in it) Heat your oil on low. Put in your coconut flakes. You want the oil to be infused with the coconut flavor. Do this about 3 to 5 minutes without browning the flakes too much..
Add the coconut milk, stir. Then add the pigeon peas & rice..
Add the water. I use 1/2 the can the coconut milk came in for my water. A trick I was taught to know if there's enough water is to put a spoon in the middle of the pot, if the spoon falls added too much water, if the spoon stays upright you've added enough water..
Add the salt & stir pot..
Turn the heat up to medium high. Watch the rice until all the liquid has been absorbed turn the heat to med. low and stir the rice. I take a piece of aluminum foil, make a mound in the middle of the pot with the rice and place the foil on top then cover with the lid of the pot..
Approx. after 15 minutes stir and do the same as previous step. Leave on low and let rice cook. If you stir it too much, your rice can get mushy. Just let rice cook, stir a couple more times when you check it to see if the rice is done..
After its cooked, plate it. You can put some more flakes on top if you like. You don't have to use the peas if you don't like them, make just the coconut rice..

Look for cans of green pigeon peas that are available in most mainstream supermarkets that sell Latin American foods. It is created with three simple ingredients: white rice, green pigeon peas and a can of coconut milk. Well, salt and water are also added. Experience the authentic flavors of the Dominican Republic with this Rice and Pigeon Peas with Coconut recipe (called Moro de Guandules con Coco in the Dominican Republic). Here, tender grains of extra-long rice are cooked with plump pigeon peas, traditional spices and creamy coconut milk for a rice dish that steals the show on the dinner table.

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