Keyword: Arroz con Guandú y Coco, Panamanian Recipe, Rice and Peas
Servings: 8people
Calories: 411kcal
Equipment
Large pot with a lid
Wooden spoon or spatula
Strainer
Measuring cups and spoons
Cutting board and knife
Blender or food processor (optional)
Ingredients
2cupsuncooked long grain rice
2cupscoconut milk
2cupswater
115 ozcan of pigeon peas (guandú)
1onionchopped
1red bell pepperchopped
2garlic clovesminced
2Tbspolive oil
Salt and pepper to taste
Instructions
Rinse the rice in a fine mesh strainer and set it aside.
In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, red bell pepper, and minced garlic to the pot and sauté until the onion is translucent and the pepper is slightly tender.
Add the pigeon peas to the pot and stir to combine with the vegetables.
Pour in the coconut milk and water and stir to combine.
Add the rice to the pot and stir to combine with the other ingredients.
Season with salt and pepper to taste.
Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for about 25-30 minutes, or until the rice is cooked and the liquid has been absorbed.
Remove the pot from the heat and let it sit for about 5 minutes before fluffing the rice with a fork.
Serve hot and enjoy!
Notes
Tips and Tricks
▣ Rinse the rice before cooking to remove excess starch.▣ Use canned guandú to save time.▣ Use a non-stick pot to prevent the rice from sticking.▣ If the rice is too dry, add more coconut milk or water.▣ You can add diced tomatoes or bell peppers to the rice for added flavor.