Moro de Coco y Gandules (Rice with Coconut Pigeon Peas)

By • March 16, 2011 2 Comments

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Author Notes: This side dish my mother usually serves it once or twice a month, so it's become a bit special. The coconut adds a subtle sweetness and the interesting part of this dish is the grated green plantain at the end that lends a different texture throughout the rice. Served with a Sofrito over it, this is probably the best rice dish you'll ever try! Marnely

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Serves 6

Rice with Coconut Pigeon Peas

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh oregano
  • Salt
  • Ground Pepper
  • 2 cups long grain white rice
  • 1 cup pigeon peas, drained
  • 1 cup coconut milk
  • 2 cups water
  • 1 teaspoon soy sauce
  • 1 teaspoon white vinegar
  • 1 medium green plantain, grated

Dominican Sofrito

  • 1 tablespoon vegetable oil
  • 1 medium white onion, thinly sliced
  • 1/2 cup scallions, chopped
  • White Vinegar
  • Salt
  • Oregano
  1. Heat the oil and saute garlic, oregano, salt and pepper.
  2. Add the rice and coat thoroughly with oil and seasonings. Add the pigeon peas after the rice is coated.
  3. Add the liquids: coconut milk, water, soy sauce and vinegar. Stir.
  4. Let rice cook over low heat, uncovered for 10 minutes or until most of the water has evaporated.
  5. Grate the plantain over the rice and cover with parchment paper and a tight lid. Let cook another 10 minutes, or until rice is fully cooked.
  6. Sofrito: Saute all the ingredients together until the onions are transparent. Season to taste.
  7. Serve Sofrito over rice and enjoy!

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