Arroz con guandú – coconut rice with pigeon peas

Ingredients

• 300 g long-grain rice
• 300 g cooked drained pigeon peas, guandú
• 4 dl coconut milk
• 2.5 dl water
• 1 small finely chopped onion
• 2 finely chopped garlic cloves
• 1 tbsp oil
• 2 tbsp chopped culantro or coriander
• 1 tsp salt
• ½ tsp pepper

Method

1. 1Rinse rice. Sauté onion and garlic in oil in a heavy pot for 3 minutes.
2. 2Add coconut milk, water, pigeon peas, salt and pepper and bring to a boil.
3. 3Stir in rice and cook uncovered until liquid reaches the rice surface.
4. 4Cover and cook over low heat for 18–20 minutes. Turn off heat and rest for 10 minutes. Fold in herbs before serving.