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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Ingredients
- Rice with Coconut Pigeon Peas
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1 tablespoon
vegetable oil
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1 tablespoon
minced garlic
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1 teaspoon
fresh oregano
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Salt
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Ground Pepper
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2 cups
long grain white rice
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1 cup
pigeon peas, drained
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1 cup
coconut milk
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2 cups
water
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1 teaspoon
soy sauce
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1 teaspoon
white vinegar
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1
medium green plantain, grated
- Dominican Sofrito
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1 tablespoon
vegetable oil
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1
medium white onion, thinly sliced
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1/2 cup
scallions, chopped
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White Vinegar
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Salt
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Oregano
Directions
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Heat the oil and saute garlic, oregano, salt and pepper.
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Add the rice and coat thoroughly with oil and seasonings. Add the pigeon peas after the rice is coated.
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Add the liquids: coconut milk, water, soy sauce and vinegar. Stir.
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Let rice cook over low heat, uncovered for 10 minutes or until most of the water has evaporated.
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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.
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Sofrito: Saute all the ingredients together until the onions are transparent. Season to taste.
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Serve Sofrito over rice and enjoy!
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