Dominican rice with pigeon peas and coconut

Ingredients for 4 servings:

• 4 cups rice
• 2 cup(s) peas (pigeon peas) from the can
• 2 cup(s) coconut milk , from the can
• 4 cups water
• 5 tbsp oil
• 4 tbsp tomato paste
• ¼ cup(s) green bell pepper(s), chopped
• 2 tsp garlic, crushed
• 1 pinch(s) of oregano, ground
• 1 tsp capers
• 1 stalk celery, chopped
• 1 tsp parsley, chopped
• 1 tsp coriander greens, chopped
• ½ tsp thyme
• 1 cube of chicken stock

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

coconut milk chocolate

Heat the oil in a saucepan, sauté the bell peppers, garlic, celery, and capers, add the herbs, and stir in the tomato paste with a little water. Add the pigeon peas and stock cube. Pour in the remaining water and coconut milk. Bring to a boil. Add the rice and reduce the water, stirring occasionally. Now cover the pan tightly and reduce the heat to very low. Simmer the rice for about 15-20 minutes. Open the pan, stir, and stir in the remaining oil. Buen Provecho!