Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, coconut rice with pigeon peas - arroz con coco y guandu. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Wash & clean the rice until the water runs clear then set aside. I invite you to try the rice with pigeon peas and coconut milk. In Panama, it is an essential part of any holiday menu. It is part of the Panamanian tradition to always have rice with guandú for special events and end of the year holidays.
Coconut rice with pigeon peas - Arroz con coco y guandu is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Coconut rice with pigeon peas - Arroz con coco y guandu is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook coconut rice with pigeon peas - arroz con coco y guandu using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Coconut rice with pigeon peas - Arroz con coco y guandu:
- Prepare 2 cup Long grain Rice, uncooked
- Take 1 can 13.5 oz. coconut milk (I use Goya)
- Get 1 can 15 oz. Green Pigeon Peas (I use Goya)
- Prepare 2 tbsp coconut flakes
- Prepare 1 tbsp canola oil or whichever oil you like to use
- Make ready 1 tsp salt
- Make ready 1/2 cup water
Pigeon peas, popular throughout the Caribbean West Indies, are small, oval beans with a nutty flavor. Growing up, my Puerto Rican mother always made arroz con pollo and the rice was never mushy. She never measured the rice just poured into the liquid and knew when it was enough and. I like to stir rice half way threw cooking time to prevent to much "con con" ( crunchy/burnt rice on the bottom).
Instructions to make Coconut rice with pigeon peas - Arroz con coco y guandu:
- 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.
She never measured the rice just poured into the liquid and knew when it was enough and. I like to stir rice half way threw cooking time to prevent to much "con con" ( crunchy/burnt rice on the bottom). Drain and rinse Gandules and add to pot, turn heat up to medium. Add the pigeon peas after the rice is coated. Add the liquids: coconut milk, water, soy sauce and vinegar.
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