Ingredients:
- 1 ½ pound of rice
- 1 can of pigeon peas
- 1 can of coconut milk
- 3 cloves of garlic, crushed
- ½ teaspoon oregano
- 1 tablespoon oil
- 2 tablespoons of sofrito
- 1 medium onion chopped
- ½ chopped red or green pepper
- Seasoning powder to taste
- Pepper to taste
- Cilantro
Let's cook this delicacy!
Heat the oil over medium-high heat in a medium saucepan. Add the onion, garlic, cilantro, bell pepper and oregano. Stir occasionally until the vegetables soften. Add the pigeon peas (drained), the seasoning and the sofrito, stir for about two minutes. Add the coconut milk, a touch of salt and pepper, let it cook until it boils. Then add the rice, reduce the heat to medium, and let it cook slowly without stirring, until completely dry. Once dry, stir the rice and cover the pot, cook for 20 minutes. Uhmmmm! You're going to love it. Serve with your favorite meat and a delicious salad.