Coconut Pigeon Pea Rice 2This is a rendition of my original recipe taken to another level. This time, I substitute water for chicken broth and it adds a kick of extra flavor that makes this unresistable. I cook this version of rice so many times that it has become one of my favorites. I feel like this one is a tad bit simpler and there is no need for Maggie so you can control the amount of sodium you prefer. If you're really watching your sodium intake, you can use low sodium chicken broth. All in all, this rice goes great with anything or you can simply just eat it alone. If you've read some of my earlier posts, you know that I am not a fan of coconut. However, this is probably the ONLY way I would incorporate coconut flavored anything into my diet. Don't let the word coconut fool you. You just HAVE to give it a try!
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Ingredients:
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3 cups Jasmine White Rice
1 can (13.5 oz.) of Coconut Milk 1 can (15 oz.) Pigeon Peas 1 box (32 oz.) Chicken Broth OR Water 3 tbsps. Vegetable Oil 3 tbsps. Epis 1 small Onion, diced 1 pkt. Goya Sazon 3 tbsps. Butter 1 tsp. Goya Adobo or to taste and/or Salt to taste |
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Directions:
See video demonstration of recipe below. You can also refer to Coconut Rice with Pigeon Peas recipe for further detailed instructions, although it is slightly different.
Posted January 19th, 2020
Are you a fan of coconut? What do you think of this recipe?
Let me know and comment below!
Let me know and comment below!