Caribbean Coconut Rice Pigeon Peas Recipes

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RICE WITH PIGEON PEAS AND COCONUT



Rice with Pigeon Peas and Coconut image

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. Passed down through generations of Dominican cooks, this recipe captures the essence of the island. Key GOYA products make it easy for everyone to make at home.

Time 55m

Yield 10

Number Of Ingredients 11

1 tbsp. GOYA® Vegetable Oil
¼ onion, finely chopped (about 1/3 cup)
1 tbsp. GOYA® Minced Garlic
2 tsp. chopped fresh cilantro
¼ tsp. dried oregano
1 tbsp. GOYA® Tomato Paste
2 cans (15 oz. each) GOYA® Green Pigeon Peas, or GOYA® Low Sodium Green Pigeon Peas, undrained
2 cups water mixed with 1 packet GOYA® Chicken Flavored Bouillon
1 can (13.5 oz.) GOYA® Coconut Milk
1 tsp. salt
2½ cups CANILLA® Extra Long Grain Rice

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.

COCONUT RICE WITH PIGEON PEAS



Coconut Rice With Pigeon Peas image

In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark's Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben's converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It's parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it's also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don't rush the rice to the table: Let it rest off the heat. It'll help its texture and flavor.

Provided by Mark Militello

Categories     one pot, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 red Scotch bonnet chile
1 1/2 cups Uncle Ben's rice or long grain rice, rinsed until water runs clear
3/4 cup unsweetened coconut milk
1 cup cooked pigeon peas (gandules); canned or frozen can be used
2 1/4 cups chicken stock
Salt and freshly ground black pepper
1/3 cup finely chopped scallion (green part only)
1 medium red bell pepper, seeded, cored and diced
1/2 tablespoon fresh thyme leaves

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.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 567 milligrams, Sugar 4 grams

CARIBBEAN COCONUT RICE & PIGEON PEAS



Caribbean Coconut Rice & Pigeon Peas image

Make and share this Caribbean Coconut Rice & Pigeon Peas recipe from Food.com.

Provided by houseflooz

Categories     Healthy

Time 1h20m

Yield 45 serving(s)

Number Of Ingredients 10

120 ounces pigeon peas
45 garlic cloves, finely chopped
3 3/4 vidalia onions, medium, chopped
1 cup olive oil
15 cups jasmine rice
112 ounces coconut milk
18 3/4 cups water
5/8 cup chicken bouillon
5 tablespoons lemon rind, grated
2 1/2 tablespoons parsley, fresh

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.

Nutrition Facts : Calories 680.4, Fat 19.4, SaturatedFat 12.6, Sodium 77.6, Carbohydrate 106, Fiber 15, Sugar 5, Protein 22.9

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