Dominican Moro de guandules con coco(Rice & pigeon peas with coconut)

One of my favorite dishes from back home. Always a treatbto eat this! The coconut adds a slightly creamy flavor to the rice. You can also use the Goya canned Pigeon Peas with Coconut milk, instead of buying each individually.

jezzuka @cook_3430203

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Ingredients

35 mins

6 servings

3 cupcanned or boiled Pigeon Peas
4 cupRice
2 cupCoconut milk
4 cupwater
2 tbspoil
1/4 cupchopped green peppers
1 pinchoregano
1/2 tspmashed garlic
1/4Capers (optional)
1/4 cupchopped celery
1 tspCoriander / Cilantro
1/2 tspThyme
1 tspSalt
12pitted & halved olives
4 tspTomato paste (optional)

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Steps

35 mins

1

01.Heat 1 tablespoon of oil in an iron pot and add the cilantro, celery, capers, garlic, olives, thyme, peppers, oregano and salt.
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02. Stir while adding the tomato paste.
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03. Add the peas, also while stirring
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04. Once well heated, add the water and coconut milk and bring to a boil.
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05. Add the rice and stir regularly removing as much as you can of the rice that sticks to the bottom.
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06. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat.
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07. Wait 15 minutes, uncover, add the remaining oil and stir.
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08. Move the rice from the bottom to the top so it cooks uniformly
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09. Cover again and wait another 5 minutes.
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The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
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original recipe link: http://www.dominicancooking.com/513-moro-de-guandules-con-coco-rice-pigeon-peas-and-coconut.html