The best flavor combination comes together in this Pigeon Peas and Rice With Coconut Milk! This is a yellow rice with pigeon peas that is made with the same flavors of Puerto Rican food, plus silky coconut milk.
This Pigeon Peas and Rice with coconut milk is a delicious variation on the traditional Puerto Rican Style Arroz con Gandules.
Both of these arroz con gandules are made with the exact same ingredients. The only addition is the milk, but they still taste different. The rice has a deep coconut flavor that is just the best.
The grains are fluffy and loose but yet very moist. This is the perfect rice to make for your next Thanksgiving meal next to the pavochon style turkey or any festivity.
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Why This Recipe Works
- This is the best twist on a traditional recipe that only requires 1 more ingredient.
- A great rice recipe that freezes well, and when you thaw it doesn’t dry out.
- This is a rice that is so good, you can eat it by itself!
Recipe Ingredients
- Coconut milk & water- We use a combination of coconut milk and water. You can’t use only coconut milk because it will be too greasy, and the rice won’t cook properly. This is unless you use carton coconut milk, but I don’t recommend it because it doesn’t have a strong coconut flavor.
- Sofrito & tomato sauce- This is the base for any yellow or guisado Puerto Rican rice.
- Seasoning- We use adobo, sazon, and ham flavoring. If you can’t find ham flavoring, I suggest using beef bouillon.
- Rice- I used medium-grain rice, which is my preferred type of grain.
How to Make Pigeon Peas Rice With Coconut Milk
- Photo 1: In a big pot over high heat, we always add the oil, sofrito, sazon, and seasonings so we can saute first. Cooking this first adds a lot of flavor.
- Photo 2: After 2 minutes, add the pigeon peas, water, and coconut milk. You let it boil and then add the rice. Stir, cover, and let the water evaporate.
- Photo 3: Once most of the water is gone, we are going to fluff the rice. The way I do it is by bringing all the rice to the middle of the pot and making a dome shape.
- Photo 4: Cover and finish cooking for 20 minutes.
Recipe Tips
- I like using a rice cooker to make rice when I want to make it easier on myself, but this is not a recipe I recommend. A pot will give you better results.
- If you want to add a more Caribbean taste to the rice, add a banana leaf over the rice in the last 20 minutes of cooking.
More Rice Recipes
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Pigeon Peas and Rice With Coconut Milk
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup sofrito
- ¼ cup tomato sauce
- 2 packs ham flavoring concentrate
- 3 teaspoons sazon or 3 packets
- 2 teaspoons adobo
- 15 ounces pigeon peas 1 can
- ¼ cup manzanilla olives
- 1 cup water
- 27 ounces canned coconut milk or 2 cans
- 4 cups medium grain rice
Instructions
- In a large caldero or pot over medium-high heat, add the oil, sofrito, tomato sauce, sazon, adobo, ham flavoring, and cook for 2 minutes. Add the pigeon peas and mix.
- Add the water, coconut milk, and stir. Wait for the liquids to boil, and once boiling, add the rice. Stir and cover. Let it cook for 12 minutes or until most of the water on the surface has evaporated.
- Lower your heat to medium. Stir your rice and make a dome in the center. Cover and finish cooking for 20 minutes. Serve and enjoy. Buen provecho.
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