Rice with Pigeon Peas and Coconut

Name: Rice with Pigeon Peas and Coconut
Cuisine: Asian
Ingredients: 1 Tbsp GOYA® Vegetable Oil; 1/4 onion, finely chopped (about 1/3 cup); 1 tbsp Minced Garlic; 2 tsp chopped fresh cilantro; 1/4 tsp dried oregano; 1 tbsp Tomato Paste; 2 15 oz cans Green Pigeon Peas,; 2 vegetable Bouillon; 1 can 13.5 Coconut Milk; 1 tsp salt; 2 1/2 cups Extra Long Grain Rice

7 steps

Updated at: Wed, 23 Aug 2023 03:31:31 GMT

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Ingredients

0 servings

1 TbspVegetable Oil

⅓ cuponion

finely chopped

1 Tbspminced garlic

2 tspfresh cilantro

chopped

¼ tspdried oregano

1 Tbsptomato paste

2 x 15 ozcans Green Pigeon Peas

2 cupvegetable bouillon

1 x 13.5can Coconut Milk

1 tspsalt

2 ½ cupsLong Grain Rice

Extra

Instructions

Step 1

Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.

Step 2

Step

Step 3

Step 4

Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.

Step 5

Step

Step 6

Step 7

Fluff rice with fork; serve.