Coconut rice with pigeon peas – Arroz con coco y guandu

Coconut rice with pigeon peas is a traditional dish in many Latin American and Caribbean countries, and it is often served as a side dish or main course during special occasions and celebrations.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Coconut rice with pigeon peas – Arroz con coco y guandu

Cooking Method: Boiling, Simmering Cuisine: Caribbean, Latin American Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Coconut milk
• 2 cup Water
• 2 cup Rice
• 1 cup Pigeon peas
• 1 medium Onion
• 2 cloves Garlic cloves
• 1 medium Red bell pepper
• 1 whole Scotch bonnet pepper
• 1 sprig Thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Cilantro
• 1 tablespoon Lime juice

Instructions

1. In a pot, combine the coconut milk, water, rice, pigeon peas, onion, garlic cloves, red bell pepper, Scotch bonnet pepper, thyme, salt, and black pepper.
2. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
3. Simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
4. Remove from heat and let it rest for 5 minutes.
5. Fluff the rice with a fork and remove the Scotch bonnet pepper.
6. Stir in the cilantro and lime juice.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 60g20%

Sugars 2g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.