Summary

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

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Instructions

1. 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.
2. Buen Provecho!