Rice with pigeon peas and coconut recipe

Ingredients to make Rice with pigeon peas and coconut:

• 1 teaspoon of vegetable oil
• ¼ unit of Onion
• 1 clove garlic
• 1 branch of fresh coriander
• 1 pinch of oregano
• 1 teaspoon of tomato paste
• 2 cans of cooked pigeon peas
• 2 cups of Water (480 milliliters)
• 1 unit of Chicken stock cube
• 1 can of coconut milk
• 1 pinch of salt
• 2½ cups of extra-long rice

How to make Rice with pigeon peas and coconut:

1. As in all our recipes, the first thing you should do is prepare the ingredients. To do this, chop all the vegetables finely, dissolve the cube in the two cups of water and drain the pigeon peas.
2. Tip: Pigeon peas are also known as peas, peas or pigeon peas.
3. Heat the oil in a pot and make a sauce with the onion, cilantro and oregano. Continue over medium-high heat and stir everything for about 5 minutes or until the onions soften.
4. Add the tomato paste to the pot and continue stirring everything for two more minutes until you see that the sauce begins to caramelize.
5. Then add the pigeon peas, the water with the cube, the coconut milk and a little salt. Mix everything well and wait until it boils.
6. Add the rice and when the preparation boils again, leave it on the heat for another minute and lower the flame. Let the rice with pigeon peas and coconut cook until the water has completely evaporated without stirring.
7. Finally, when there is almost no water left, lower the flame to a minimum and mix the rice with enveloping movements from the bottom up. Continue cooking until everything is tender for about 20 minutes with the pot covered.
8. Let it rest for a couple of minutes and serve the delicious Dominican rice with pigeon peas accompanied with some chicken Milanese’s and bon appetite!