Coconut Rice With Pigeon Peas Food

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!

JAMAICAN PIGEON PEAS CORN AND RICE

Steps:

• Wash rice until water runs clear. Drain water.
• Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, smoked paprika, thyme, scotch bonnet pepper, sauté for about 2 minute.
• Stir in rice, to the pan, followed by pigeon peas and corn. Sauté for about a minute.
• Pour in coconut milk, bouillon powder, creole spice, with about 2 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.
• Adjust for salt and pepper.

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.

JAMAICAN RICE AND PIGEON PEAS

Steps:

• Heat a dutch oven or medium heavy bottomed pan that has a tight-fitting lid over high heat.
• Add coconut milk, broth/liquid from peas and water to the pan. You need 4 cups of total combined liquid (broth/liquid from peas, coconut milk and water) for this recipe. If you don't have a full 2 cups of broth, add extra water to make the total liquid equal 4 cups in the pan. If you have extra broth, use it and reduce/omit the water. Just make sure you add only 4 cups of liquid total to the pan.
• Add peas, onion, garlic, all spices, salt and pepper to pan. Stir and bring to a boil.
• Add rice to pan, stir and bring back to a boil.
• Stir one last time, reduce heat to low, cover with tight fitting lid and set a timer for 15 minutes.
• Do not open until 15 minutes has passed (this will cause the steam to escape).
• After 15 minutes has passed, check on rice and ensure it's done, especially around the edges of the pan. If it's not done, allow it to cook another 3-5 minutes, covered.
• Once done, turn heat off, fluff rice gently 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.

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.