Dominican Rice with Pigeon Peas and Coconut
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cup rice
- 2 cup (s) canned peas (pigeon peas, pigeon peas)
- 2 cups coconut milk, canned
- 4 cup water
- 5 tablespoon oil
- 4 tablespoon tomato paste
- 0.25 ¼ cup (s) pepper (s), green, chopped
- 2 teaspoons garlic, mashed
- 1 pinch (s) oregano, ground
- 1 teaspoon capers
- 1 stalk celery, chopped
- 1 teaspoon parsley, chopped
- 1 teaspoon coriander greens, chopped
- 0.5 teaspoon ½ thyme
- 1 cube chicken broth
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, sauté the paprika, garlic, celery and capers, add the herbs and stir in the tomato paste with a little water. Add the pigeon peas and the stock cube. Pour in the rest of the water and coconut milk. Bring to a boil. Add the rice and let the water boil down while stirring occasionally. Now close the pot tightly and turn the heat on very low. Simmer the rice for about 15-20 minutes. Open the pot, stir and stir in the remaining oil.
- Buen Provecho!
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