Arroz con Guandú y Coco (Panamanian Coconut Rice with Pigeon Peas)
In short: Rice simmered in coconut milk with pigeon peas, thyme and a whole hot pepper, a creamy, fragrant side for roast pork, chicken or fried fish. It takes about 50 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 400 kcal
Arroz con guandú y coco is the rice that shows up on Panamanian Christmas and New Year tables, and in Caribbean-coast kitchens all year. Pigeon peas (guandú) and coconut milk cook right into the rice, giving it a creamy, lightly sweet flavor and a speckled look. A whole hot pepper perfumes the pot without making it fiery, as long as it stays intact. It is the classic partner for roast pork, baked chicken and fried fish.
Instructions
- Heat the oil in a medium heavy pot over medium heat. Cook the onion, garlic, ají dulce and culantro for 4 minutes, until soft.
- Stir in the rice and cook for 1 minute so the grains are coated in oil.
- Add the pigeon peas, coconut milk, water, thyme and salt. Stir once, then drop in the whole hot pepper without piercing it.
- Bring to a boil, then lower the heat as far as it will go, cover tightly and cook for 18 to 20 minutes without lifting the lid.
- Take the pot off the heat and rest it, covered, for 10 minutes. Discard the pepper and any thyme stems.
- Fluff with a fork and serve warm.
Tips
- Dried pigeon peas have the best flavor. Soak 120 g (2/3 cup) overnight, boil for about 40 minutes until tender, and use them in place of the canned peas.
- Keep the lid on during cooking and resting. Escaping steam is the usual reason coconut rice turns out hard or unevenly cooked.
Questions and answers
Can I make arroz con guandú y coco ahead of time?
Yes. Refrigerate it for up to 4 days and reheat covered with a splash of water or coconut milk, because coconut rice dries out as it cools.
Can I freeze coconut rice with pigeon peas?
Yes, in airtight portions for up to 3 months. Thaw overnight in the fridge, then steam or microwave with a spoonful of water.
Is this dish spicy?
No. When the hot pepper stays whole it adds a fruity aroma and only a hint of heat. If the pepper splits while cooking, lift it out at once or the rice will turn hot.
How long does it take to make Arroz con Guandú y Coco (Panamanian Coconut Rice with Pigeon Peas)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Arroz con Guandú y Coco (Panamanian Coconut Rice with Pigeon Peas)?
About 400 kcal per serving, with 8 g of protein, 52 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 52 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 540 mg |
Estimated values, calculated from the ingredients.
