Rice With Pigeon Peas and Coconut | GOYA: A Taste of Island Sunshine

The scent alone transports me back to my grandmother’s tiny kitchen in Miami, where she’d hum a lively tune as she stirred a bubbling pot of moro de guandules con coco. The creamy aroma of coconut milk mingled with the savory scent of sofrito was pure magic. As a child, I’d perch on a stool, mesmerized by the transformation of simple ingredients into a dish that tasted like sunshine and home. Even now, decades later and continents away, this recipe evokes the same sense of warmth and nostalgia.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Servings: 10
• Dietary Type: Vegetarian

Ingredients

• 1 tablespoon vegetable oil
• ¼ onion, finely chopped (about 1/3 cup)
• 1 tablespoon minced garlic
• 2 teaspoons chopped fresh cilantro
• ¼ teaspoon dried oregano
• 1 tablespoon tomato paste
• 2 (15 ounce) cans GOYA Green Pigeon Peas, undrained
• 2 cups water
• 1 (2 7/8 ounce) packet GOYA Chicken Bouillon
• 1 (13 ½ ounce) can GOYA Coconut Milk
• 1 teaspoon salt
• 2 ½ cups long-grain rice

Equipment Needed

• Medium, heavy pot with lid

Instructions

1. Heat the vegetable oil in a medium, heavy pot over medium-high heat. Be sure the pot is heavy-bottomed to prevent scorching during the longer simmering periods.

2. Add the finely chopped onion, minced garlic, chopped fresh cilantro, and dried oregano to the pot. Cook, stirring occasionally, until the onions soften and become translucent, approximately 5 minutes. This step is crucial for building the flavor base of the dish.

3. Add the tomato paste; cook, stirring constantly, until the paste begins to caramelize slightly, about 2 minutes more. Caramelizing the tomato paste deepens its flavor and adds a subtle sweetness to the rice.

4. Add the undrained GOYA Green Pigeon Peas, water, GOYA Chicken Bouillon, GOYA Coconut Milk, and salt to the pot; bring the mixture to a boil. Be sure to scrape the bottom of the pot to dislodge any stuck bits from the previous steps.

5. Stir in the long-grain rice; return the water to a boil. Allow the mixture to boil for 1 minute. This initial boiling helps to ensure even cooking of the rice.

6. Reduce the heat to medium. Simmer, without stirring, until the water has completely evaporated. This usually takes about 15-20 minutes. Resist the urge to stir, as this can make the rice sticky. You can check by tilting the pot slightly; if no liquid pools at the bottom, it’s ready for the next step.

7. Once the water has evaporated, stir the rice from the bottom up, gently loosening any rice that may have stuck to the bottom of the pot. This step is important to distribute the remaining moisture evenly.

8. Reduce the heat to the lowest possible setting; cover the pot tightly with a lid. Cook, covered, until the rice is completely tender and fluffy, about 20 minutes. The low heat and covered pot create a steamy environment that ensures perfectly cooked rice.

9. Fluff the rice with a fork before serving. This separates the grains and prevents clumping.

Expert Tips & Tricks

• Sofrito Boost: For an even deeper flavor, consider adding a tablespoon of store-bought or homemade sofrito along with the onions and garlic.
• Rice Rinse: Rinsing the rice under cold water before cooking helps to remove excess starch, resulting in a fluffier final product.
• Coconut Cream: For a richer, creamier texture, use coconut cream instead of coconut milk.
• Don’t Peek: Resist the temptation to lift the lid during the final 20 minutes of cooking. This allows the steam to work its magic and ensures even cooking.
• Burnt Bottom Rescue: If you notice the bottom of the rice has slightly burned, immediately remove the pot from the heat and place a damp towel between the pot and the stovetop. This will help to stop the burning and prevent it from affecting the rest of the rice.

Serving & Storage Suggestions

Serve this flavorful rice dish hot, as a side dish to grilled chicken, fish, or roasted vegetables. Garnish with a sprig of fresh cilantro for a pop of color. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or coconut milk to the rice and microwave until heated through, or reheat gently in a saucepan on the stovetop. Freezing is not recommended, as the texture of the rice may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	552 kcal	N/A
Calories from Fat	100 g	18%
Total Fat	11.1 g	17%
Saturated Fat	7.8 g	38%
Cholesterol	0 mg	0%
Sodium	300.1 mg	12%
Total Carbohydrate	92.3 g	30%
Dietary Fiber	13.5 g	54%
Sugars	0.4 g	1%
Protein	22.7 g	45%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegan Delight: Ensure the bouillon used is vegetable-based, or substitute with vegetable broth for a completely vegan dish.
• Spice It Up: Add a pinch of red pepper flakes or a diced jalapeño pepper for a touch of heat.
• Herb Infusion: Experiment with different fresh herbs, such as thyme or parsley, in addition to the cilantro.
• Sweet Coconut: For a sweeter dish, add a tablespoon of brown sugar or a drizzle of honey to the pot along with the coconut milk.
• Protein Boost: Stir in cooked black beans or chickpeas for added protein and texture.

FAQs (Frequently Asked Questions)

Q: Can I use brown rice instead of long-grain white rice?
A: Yes, you can use brown rice, but you’ll need to adjust the cooking time and water amount. Brown rice typically requires more water and a longer cooking time than white rice. Add an extra cup of water and increase the simmering time by 20-30 minutes, or until the rice is tender.

Q: Can I make this dish ahead of time?
A: While this dish is best served fresh, you can prepare it a few hours in advance and keep it warm in a low oven (around 200°F) or in a slow cooker. Add a splash of water or coconut milk to prevent it from drying out.

Q: What can I serve with this rice?
A: This rice is a versatile side dish that pairs well with a variety of dishes. Consider serving it with grilled chicken or fish, roasted pork, or vegetarian options like black beans or plantains.

Q: Can I use frozen pigeon peas instead of canned?
A: Yes, you can use frozen pigeon peas. Thaw them completely before adding them to the pot. You may need to adjust the cooking time slightly, depending on the size of the peas.

Q: How do I prevent the rice from sticking to the bottom of the pot?
A: Using a heavy-bottomed pot and avoiding stirring during the simmering process are key to preventing sticking. Additionally, ensuring the heat is on the lowest setting during the final 20 minutes of cooking is crucial.

Final Thoughts

This Rice With Pigeon Peas and Coconut is more than just a recipe; it’s a taste of heritage, a celebration of simple ingredients, and a comforting reminder of home. I urge you to try this recipe and experience the magic for yourself. Feel free to experiment with variations and make it your own. And most importantly, share it with those you love. Perhaps with some slow roasted pork shoulder! Buen provecho!