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| COCONUT RICE | |
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1/3 cup oil 4 tbsp. Sofrito (I like the red) 1 chicken bouillon cube 1 packet Sazon 1 4oz. can of tomato sauce 1 heaping tbsp. adobo 1 tsp. minced garlic 1/3 cup finely chopped onion 1/2 medium tomato, chopped 1 can pigeon peas 1 can coconut milk (save the can for measuring 1 can of water) 2 cups long grain white rice In a cauldron (a Spanish rice pot) on high, heat up the oil, sofrito, sazon, adobo, chicken bouillon cube, garlic, tomato and onion. let it cook for about 3 minutes then add 1/2 the can of tomato sauce, can of coconut milk and refill with water. Add as well the can of pigeon peas with the juice, 2 cups of rice and let it boil for approximately 10 minutes until most of the water has been absorbed. Reduce heat to the lowest setting possible. Cover and let it cook for about 1/2 a hour. *** check rice about half way through, mix it, you may need to sprinkle a little bit more water but NO MORE than 1/3 cup. DO NOT MIX TOO MUCH it will come out mushy and you don't want that! Submitted by: Trinluv | |
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recipe reviews #159322
Toniluke (California) says:
This by far is the most superb rice dish I've ever made. I've used the recipe off the back of the Goya Pigeon Pea can and it doesn't come close to the taste of this rice. I was concerned about the amount of coconut milk but it was the perfect amount. Even switched out water for coconut water. This is a new family staple in my house
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