Hey there! Believe it or not this is one of my most requested blog posts. Its a staple recipe in my home and has been for about 3 years now. Its essentially rices & peas, but mine carries a latin twist! It’s with Pigeon Peas aka Guandules! This blog post will serve as a reference guide to those who have asked me for this recipe personally! 🙂
If you know me personally, you can skip this part and go straight to the recipe below!
This dish is so flavorful that it is actually used as the main course of the meal. My husband is happy with just this rice and a little salad on the side. I love using beyond meat crumbles (any type of veggie meat), fresh home-made Pico de Gallo (recipe will come soon) & sauteed onions ontop.
Here is what you will need:
- Coconut milk
- Pigeon Peas (any brand should be fine)
- Soy sauce
- Olive or Grapeseed oil
- 2 cups of uncooked white rice
- a quarter of red bell pepper
- a quarter of orange bell pepper
- a quarter of yellow bell pepper
- a head of cilantro (this goes in the beginning, middle & end)
- 1 whole yellow onion
- 4 cloves of garlic (freshly minced)
Spices you will need:
- 21 seasoning salute (Trader Joes brand)
- Sazon tropical by badia (no msg)
- 1 Non chick’n cubes (vegan bullion, found in Whole Foods)
- Sazon Goya con azafran & con culantro y achiote
(I cant give you exact measurements on all the spices because its a matter of adding a pinch of each and tasting the broth as you go, #CookProbz)
ALRIGHT, now the good stuff!
Cut up your bell peppers, onion & cilantro. Mince the garlic and throw it all into a pot (medium to high heat) with a tablespoon of your oil choice! This is the “Sofrito”, its what will be the base to all that yumminess!!!
Add a pinch of each spice mentioned above to the pot as you sauté the herbs & veggies. Once everything is translucent, its ready to meet STEP 3!
Once all the herbs & veggies are translucent and fragrant, add the can of Guandules/ Pigeon Peas! Move it around for 30 seconds and then add in a cap-full of soy sauce. (Sometimes I add two cap-fulls and leave out some salt!) Mix this around for another minute!
STOP! KEEP CALM & ADD MORE CILANTRO!!!
Some of you may not be cilantro fans, but trust me I lived with a cilantro hater for 22 years! (My momma) And guess what? She LOVES this dish! Herbs can be overpowering, but it depends on what is accompanying them!
After you’ve added more cilantro, add in the can of coconut milk! Crazy, right? But it truly tastes AMAZING and not sweet at all! Add in the coconut milk and the rest of the spices mentioned above (as much as you’d like, again its up to you! So start small)
Now it gets fun! Its time to create some taste & trust me, this broth tastes sooo good on its own! After you’ve added the coconut milk and your spices, make sure to wash the 2 cups of white rice. (You should add the vegan bouillon cube here and mix well)
Step 5 is all about broth tasting & testing. You have approximately 5 minutes before it begins to boil, so get tasting and adding the spices mentioned above till it tastes perfect.
Once the taste of the broth is on fleek and it begins to boil, add in the 2 cups of washed rice. Move it around, lower the heat slightly and leave it uncovered until you begin to see more of the rice and less of the broth. ADD MORE CILANTRO! (Maybe like 3-4 full strands.
Cover it with the lid and if needed lower the heat slightly, again. Your rice should be ready in about 15-20 minutes!
Thats it! Garnish with a little bit of ciantro and trust me, this is an amazing staple and awesome for leftovers!
Till next time 🙂