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Coconut Rice and Pigeon Peas Recipe (Gandules Con Coco)

Coconut Rice and Peas

Coconut Rice and Peas

Pigeon peas are popular in tropical areas like the Caribbean and parts of India. A great source of protein and iron, they have the creaminess of a black eyed pea but are a touch more meaty. This coconut rice and peas recipe is a variant of the Caribbean style gandules con coco. I skipped the tomato paste, emphasizing the coconut milk flavor more. Other versions, especially Dominican ones include squash. The recipe is naturally vegan and gluten free.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3
1/2 can of coconut milk
1.5 cups of rice (we used jasmine)
1/4red bell pepper chopped
1/4 onion, chopped small
1 can pigeon peas (15 oz)
1 T dried thyme
1 t garlic powder
Salt to taste
Pepper to taste
Tomato (a few ounces for garnish)

Method:

Cook onions and peppers in a pot on medium for a few minutes until beginning to turn translucent. Next toss in the rice and toast for 1 minute, stirring frequently. Now add in coconut milk and water. (Add in appropriate amount of water for the type of rice you’re using, subtracting for the ½ cup of coconut milk). Cover pot and let simmer for 20 minutes. Stir occasionally and if necessary add in additional water.

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