Caribbean Coconut and Pigeon Pea Rice

 


A variation of the traditional Dominican dish known as Moro de Gandules con Coco, this creamy, risotto-like coconut and pigeon pea entrée gets an added hit of flavor from sweet potatoes and a spicy topping of toasted coconut, Scotch bonnet chilies, green olives and cilantro.

Yield: 1/2 cup serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
vegetable oil 1 tablespoon 1. Heat oil in 4-quart Dutch oven on medium-high heat. Add sweet potatoes, bell pepper, onion, and 2 teaspoons each of the cilantro and olives, and ½ teaspoon of the chiles; cook and stir 3-5 minutes or until bell pepper and onion are softened and sweet potatoes are lightly browned. Add rice, cumin, garlic powder, oregano, smoked paprika and sea salt; cook and stir 2 to 3 minutes or until rice begins to look translucent.

2. Stir in pigeon peas, coconut milk, water, and tomato sauce. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid has been absorbed. Remove from heat. Let stand, covered, 5 minutes. Uncover and let stand another 5 minutes. Fluff rice with a fork.

3. Mix toasted coconut, the remaining cilantro, olives, and chilies in small bowl. Serve rice with coconut mixture.

sweet potato, peeled, cut 3/4 in. cubes 1/4 pound
red bell pepper, chopped 1/4 cup
onion, chopped 2 tablespoons
fresh cilantro, finely chopped 2 tablespoons
pimento-stuffed green olives, finely chopped 2 tablespoons
scotch bonnet or habanero chilies, finely chopped 1 1/2 teaspoons
McCormick Culinary® Ground Cumin 1 teaspoon
McCormick Culinary® Garlic Powder 1/2 teaspoon
McCormick Culinary® Oregano Leaves, Mediterranean Style 1/2 teaspoon
McCormick Culinary® Mediterranean Sea Salt 1/2 teaspoon
McCormick Culinary® Smoked Paprika 1/2 teaspoon
medium grain white rice 1/2 cup
pigeon peas, 15-16 oz. can drained and rinsed 1/2 can
Thai Kitchen® Coconut Milk 1/2 can
water 3/4 cup
tomato sauce 2 tablespoons
toasted flaked coconut 1/4 cup
Ingredients Quantities Instructions
vegetable oil 6 tablespoons 1. Heat oil in 4-quart Dutch oven on medium-high heat. Add sweet potatoes, bell pepper, onion, and 2 teaspoons each of the cilantro and olives, and ½ teaspoon of the chiles; cook and stir 3-5 minutes or until bell pepper and onion are softened and sweet potatoes are lightly browned. Add rice, cumin, garlic powder, oregano, smoked paprika and sea salt; cook and stir 2 to 3 minutes or until rice begins to look translucent.

2. Stir in pigeon peas, coconut milk, water, and tomato sauce. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid has been absorbed. Remove from heat. Let stand, covered, 5 minutes. Uncover and let stand another 5 minutes. Fluff rice with a fork.

3. Mix toasted coconut, the remaining cilantro, olives, and chilies in small bowl. Serve rice with coconut mixture.

sweet potato, peeled, cut 3/4 in. cubes 1 1/2 pounds
red bell pepper, chopped 1 1/2 cups
onion, chopped 3/4 cup
fresh cilantro, finely chopped 3/4 cup
pimento-stuffed green olives, finely chopped 3/4 cup
scotch bonnet or habanero chilies, finely chopped 3 tablespoons
Cumin, Ground 2 tablespoons
Garlic Powder 1 tablespoon
Oregano Leaves, Mediterranean Style 1 tablespoon
Sea Salt, Mediterranean Fine Grind 1 tablespoon
Paprika, Smoked 1 tablespoon
medium grain white rice 3 cups
pigeon peas, 15-16 oz. can drained and rinsed 3 cans
Thai Kitchen® Coconut Milk 3 cans
water 2 1/4 cups
tomato sauce 3/4 cup
toasted flaked coconut 1 1/2 cups
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 310 kcal


Total fat 15 g


Saturated fat 9 g


Trans fat 0 g


Cholesterol 0 mg


Sodium 520 mg


Carbohydrate 39 g


Dietary fiber 4 g


Sugars 5 g


Protein 5 g


Chef's Tip: Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies. For less heat, remove seeds from the chilies before chopping.

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