Pigeon Peas and Rice With Coconut Milk
This rice with pigeon peas with coconut milk is absolutely delicious. A super flavorful rice that is so good that you can eat it by itself.
Servings: 8
Calories: 744kcal
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.
Notes
Storing- Let the rice cool and store it in an airtight container or freezer bag. Keep it in the fridge for no more than 5 days.
Nutrition
Calories: 744kcal | Carbohydrates: 112g | Protein: 14g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 0.03mg | Sodium: 470mg | Potassium: 572mg | Fiber: 9g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 7mg
