Best Rice With Pigeon Peas And Coconut Goya Recipes

Rice With Pigeon Peas and Coconut | GOYA image

Provided by Clark J.

Categories Beans

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1/4 onion, finely chopped (about 1/3 cup)
1 tablespoon minced garlic
2 teaspoons chopped fresh cilantro
1/4 teaspoon dried oregano
1 tablespoon tomato paste
2 (15 ounce) cans green pigeon peas, undrained
2 cups water
1 (2 7/8 ounce) packet chicken bouillon
1 (13 1/2 ounce) can coconut milk
1 teaspoon salt
2 1/2 cups long-grain rice

Steps:

Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
Fluff rice with fork; serve.

Nutrition Facts : Calories 552, Fat 11.1, SaturatedFat 7.8, Sodium 300.1, Carbohydrate 92.3, Fiber 13.5, Sugar 0.4, Protein 22.7

Grandma's Rice and Pigeon Peas (Rice Cooker) image

Provided by Michelle Figueroa

Categories Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pigeon peas, drained
3 cups long grain rice
4 1/2 cups water
1 -1 1/2 lb pork, cut into little cubes
1 small green bell pepper, finely minced
1 medium onion, finely minced
6 garlic cloves (through a garlic press)
2 teaspoons salt
1/4 teaspoon ground cumin
1 sazon goya
1/4 cup lard or 1/4 cup bacon grease

Steps:

Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
Add season port to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 2 teaspoon salt, 1 sazon goya, and 1/4 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.

Nutrition Facts : Calories 826.8, Fat 17.7, SaturatedFat 4, Cholesterol 63.5, Sodium 840.7, Carbohydrate 121.8, Fiber 12.4, Sugar 1.2, Protein 43.3

Brown Rice and Pigeon Peas (Arroz Con Gandules) image

Provided by Mary the Disturbed

Categories Brown Rice

Time 42m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 slices smoked bacon, diced
1/2 cup onion, diced
2 garlic cloves, minced
1 (15 ounce) can pigeon peas (gandules)
1 packet goya sazon goya with coriander and annatto
1/2 cup tomato sauce
3 cups water
2 cups long grain brown rice

Steps:

Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
Stir in all remaining ingredients except rice. Bring to a boil.
Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.