Flavorful one-pot meal with pigeon peas, rice with coconut full of protein, carbs and veggies in a single bite. A filling meal goes with any side dish.
What is Guandules/ Pigeon peas?
They are the native of India. Pigeon peas contain high levels of protein, important aminoacids.
Guandules /toor dal is used in Indian cuisine too. However in Indian cooking, we use split pigeon peas (Toor dal) more often than the whole peas. It is the most common protein contributor in Indian meal.
So, when I comes in contact with this Dominican recipe I decide to give it a try. Trust me they are delicious easy one of pot meal.
This will not be considered as the traditional recipe, as the original recipe uses chicken bouillon, I made it vegan version without any bouillon, the taste and flavor come the addition of spices. You won’t miss any taste here.
How to make this delicious one pot Pigeon Peas Rice with coconut ?
To make this recipe, you will need the following ingredients.
Rice: Long grain rice was used. Extra long grain rice can be used too.
Pigeon peas: Whole pigeon peas is sold in all Indian grocery store, buy it. This will be cheaper than the canned ones. I used both canned and fresh ones both turned out to be delicious.
Garlic: I used fresh minced garlic
White onion: White one taste better in this you can use another onion if you couldn’t be able to find them.
Celery: Celery adds extra kick to rice
Green Bell pepper : This adds extra crunch to the rice.
Jalapeno pepper : Adds hint of heat which is optional
Homemade Sazon seasoning : Made with cumin, coriander, anatto/ Spanish paparika, turmeric, garlic, onion powder. **
** You can skip these if you have sazon seasoning (with annatto) in hand.
Black pepper and salt
Olive oil : I used Olive oil you can use canola oil if you want.
Tomato Paste:
Coconut milk
Points to remember while making this rice?
- Traditionally undrained canned pigeon peas are used in the recipe. However, I don’t like cooked pea water, so I drained it . You can use it if you want. I have used both canned and dried beans both turned out to be delicious.
- You can use extra-long grain rice if you want.
- Rice was used without washing. But I think like to wash the rice . The way you do it is your choice.
- Sazon seasoning made at home won’t have any preservatives and will be fresh without any msg.
- You can use chicken boullion if you want. I didn’t as I made a vegan version.
I have seen the recipe with olives and capers, I don’t like olive in rice dish so skipped it.
Since you are cooking with rice it is will better to use a non-stick pan . I used Zavor’s Noir Saute Pan newest cookware Noir Cast Aluminum Cookware Collection. One of the best pot help me to cook with out burning the rice.
Variation
Dominican version uses coconut milk. While Puetro Rico version (Arroz con Glandules) use rice, grandules ( pigeon peas) and pork cooked together with tomato garlic onion and pepper without coconut milk.
If you tried this recipe please tag me on Instagram @nidhinikhil or zestysouthindiankitchen in Facebook
Curries with Toor dal/ Pigeonpeas
If you like this rice recipes you may like these too.
Pigeon Peas Rice with coconut (Moro de Guandules Dominicano )
Ingredients
- 1 ½ cup Rice
- 15 oz Guandules/ Pigeon Peas
- ½ tablespoon Sazon seasoning * *
- 1 ½ tablespoon Tomato sauce
- 2 tablespoon Olive oil
- 1 clove garlic
- ½ cup onion
- ½ cup celery
- ½ cup Coconut milk
- 3 cup water
- ½ teaspoon salt or to taste
- ½ teaspoon pepper
- ½ Jalapenos
- 1 tablespoon cilantro
Homemade Sazon **
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon coriander powder
- ¼ teaspoon turmeric
- ¼ teaspoon annatto/ Spanish paprika
Instructions
- Heat oil in a saucepan over medium-high heat. Then add garlic and jalapenos and peppers, celery and onions until vegetables are soft and translucent, for about 10 minutes. Add Sazón. Cook for one more minute.
- Stir with a wooden spoon and cook until toasted, for about 2 minutes. Add the pigeon peas, tomato sauce to this add thick coconut milk. Then add rice and 1½ cups water. Bring to a boil, then lower the heat to medium-low and continue cooking until the water has evaporated and the rice is tender (about 10 minutes). Stir rice so it does not stick to the bottom. Add chopped cilantro in the end.
- Remove saucepan from heat and let stand for 5 minutes before serving. Enjoy!
Video
Nutrition
I have received the Zavor’s Noir Saute Pan for this post. However all my opinion are mine.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Kathy says
I love this dish, this is my 2nd time making it. Easy to make and full of flavor. It is amazing what coconut milk does to a dish 😋
Criss says
I tried the pigeon peas rice with coconut, and it was amazing! The coconut adds such a nice touch, and the rice came out perfectly. It’s definitely going into my regular rotation!
Elle says
You list 3 cups of water in the recipe but only 1 1/2 in the directions? Is that on purpose or a mistake?
Anonymous says
This rice was so delicious!! The coconut was such a great addition. Will definitely be making again!
Audrey says
It turned out great, I did a little less jalapeno. Very flavorful.
Liz says
Super tasty and healthy!! This made for delicious lunches last week.
Strrk says
When do we add the celery and cilantro? It's not listed in the recipe.
Swathi says
Celery you have add in the begining while cooking the veggies and cliantro in the end.
Allyssa says
Thanks a lot for this amazing recipe! Taste so delicious and really easy to make! Highly recommended!
Lynndee says
Rice is life for me and I must try this soon. I bet it's delicious!
Star Traci says
This sounds delicious. I had never heard of pigeon peas before but I am always interested in trying new things.
Terri Beavers says
I'm two ingredients shy of being able to make this delicious-looking and sounding recipe. I'll have to make a note to get them to try it soon. I always love any food with rice in it.
Louisa says
Thank you for sharing this recipe. Looks like so much fun and something i want to try out this weekend
Rosemary says
Yum, this sounds delicious. I haven't heard of Pigeon peas, but I must have tasted them at some point. Loving the flavors of this dish.
Ivan M. Jose says
This dish must smell so good. I love all the spices that are included in it. Plus, peas are also my favorite.
Rose Ann Sales says
Sounds so satisfying! The colors got me craving already. Yum!
Scarlett Brooklyn says
I love peas mixed with rice, this sounds so great knowing all the ingredients that's in it.
Richelle Escat says
I love dishes like this, though I couldn't imagine one this one would taste like.
Eileen M Loya says
This recipe is similar to something my mom used to make. It is called paella, but it has meat and shrimp and mussels. I will try your vegan version. Hopefully I will be able to find all the ingredients I need.
Tasheena says
I’m a huge fan of rice, I can’t wait give this recipe a try.
Tara Pittman says
This sounds like a delicious recipe. I do need to make it soon.
Amber Myers says
Oh yum, this looks delicious. I've never heard of pigeon peas rice, so I'm curious.
Sondra Barker says
Such a delicious and unique dish
Sondra Barker says
Such a delicious and unique dish! It has so many unique flavors! Thank you so much for sharing this recipe!
Audrey says
A very tasty dish with lots of flavor