The Most Delicious Dominican Rice With Pigeon Peas and Coconut

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

pigeon peas

🥗Healthier: green peas

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and budget-friendly.

Cut the parsley, celery, onion, and red bell pepper.

Crush the garlic.

Cut the coconut into squares.

In a blender, beat the coconut and add water; strain to use only the cream.

Heat olive oil in a pot and brown the onions and peppers.

Add celery and garlic; then add tomato paste and brown it a little.

Add the pigeon peas and mix well.

Add water and the coconut milk.

Add the parsley and whole coriander, then season with pepper and salt to taste and add oregano.

Cover the pot and bring to a boil.

Add the rice and lower the heat to medium temperature.

When half the water evaporates, lower the heat to minimum.

After the water has evaporated, flip back and seal well with aluminum foil for 20 minutes.

Check after 20 minutes to see if the rice is soft; remove the whole coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary