Dominican-Style Coconut Rice with Pigeon Peas | Savory

Name: Dominican-Style Coconut Rice with Pigeon Peas | Savory
Ingredients: 2 tbsp olive oil /2 cucharadas de aceite de oliva; 1/2 medium onion, finely chopped /½ cebolla mediana bien picada; 2 cloves garlic, very finely chopped /2 dientes de ajo bien picaditos; 1 tbsp finely chopped fresh cilantro /1 cucharada de cilantro fresco bien picadito; 1 tsp dried oregano /1 cucharadita de orégano seco; 1 tbsp tomato paste /1 cucharada de pasta de tomate; 3 cups chicken broth /3 tazas de caldo de pollo; 2 (15.5 oz) cans pigeon peas /2 latas (15.5 oz) de guandules o gandules ya escurridos y enjuagados; 1 (13.5 oz) can coconut milk /1 lata (13.5 oz) de leche de coco; 1 tsp salt /1 cucharadita de sal; 2 cups long-grain white rice /2 tazas de arroz blanco de grano largo

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Pigeon peas, which grow abundantly in the Dominican Republic, are cooked together with rice and coconut milk for this version of the popular side dish, moro de guandules con coco.

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Ingredients

2 tbsp olive oil /2 cucharadas de aceite de oliva
1/2 medium onion, finely chopped /½ cebolla mediana bien picada
2 cloves garlic, very finely chopped /2 dientes de ajo bien picaditos
1 tbsp finely chopped fresh cilantro /1 cucharada de cilantro fresco bien picadito
1 tsp dried oregano /1 cucharadita de orégano seco
1 tbsp tomato paste /1 cucharada de pasta de tomate
3 cups chicken broth /3 tazas de caldo de pollo
2 (15.5 oz) cans pigeon peas /2 latas (15.5 oz) de guandules o gandules ya escurridos y enjuagados
1 (13.5 oz) can coconut milk /1 lata (13.5 oz) de leche de coco
1 tsp salt /1 cucharadita de sal
2 cups long-grain white rice /2 tazas de arroz blanco de grano largo