Coconut & Pigeon Pea Rice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while maintaining flavor.

pigeon peas

🥗Healthier: green peas

💰Cheaper: canned chickpeas

Green peas provide a similar texture and flavor.

Pour coconut milk into a 1 quart measuring cup.

Drain the pigeon peas and set aside for later use.

In a pot on high heat, add some oil and the diced onions.

Saute the onions until they become translucent, for a few minutes.

Add the drained pigeon peas and about 1 teaspoon of Goya adobo seasoning, mixing thoroughly and allowing to saute for a few minutes.

Add 4 cups of liquid consisting of the coconut milk and the drained pigeon pea liquid, along with 1 additional cup of chicken broth for a total of 5 cups of liquid.

Sprinkle in 1 packet of sazon Goya for flavoring and coloring, mixing it through.

Cover the pot and allow it to come to a boil.

Once boiling, sample the liquid and adjust salt and/or adobo to taste.

Add in 3 cups of washed jasmine rice and mix thoroughly, allowing it to return to a boil.

Stir every few minutes to prevent sticking to the bottom.

As the liquid starts to evaporate, add in the butter and mix thoroughly.

Once the liquid is nearly dry, turn down the heat to medium low and do one final mix before covering the pot.

Cook covered for 15 to 20 minutes on medium low.

Cooking Techniques

Equipment Needed

Spice Level: