Caribbean Coconut and Pigeon Pea Rice

Name: Caribbean Coconut and Pigeon Pea Rice
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: Caribbean,
Ingredients: 2 tbsps vegetable oil; 1/2 pound sweet potatoes peeled and cut into 3/4-inch cubes (about 2 cups); 1/2 cup chopped red bell pepper; 1/4 cup chopped onion; 1/4 cup finely chopped fresh cilantro divided; 1/4 cup finely chopped pimento-stuffed green olives divided; 1 tbsp finely chopped Scotch bonnet chilies divided; 2 tsps McCormick Gourmet™ Organic Cumin, Ground; 1 tsp McCormick Gourmet™ Organic Garlic Powder; 1 tsp oregano ground; 1 tsp sea salt grinder; 1 tsp McCormick Gourmet™ Organic Paprika, Smoked; 1 cup medium grain white rice; 1 can (15 to 16 oz) pigeon peas drained and rinsed; 1 can (13.66 oz) coconut milk; 1 1/2 cups water; 1/4 cup tomato sauce; 1/2 cup toasted flaked coconut

A variation of the traditional Dominican dish known as Moro de Gandules con Coco, this creamy, risotto-like coconut and pigeon pea entrée gets an added hit of flavor from sweet potatoes and a spicy topping of toasted coconut, Scotch bonnet chilies, green olives and ci... Read More Read Less

20m

PREP TIME

40m

COOK TIME

311

CALORIES

18

INGREDIENTS

Servings: 8

Ingredients

2 tablespoons vegetable oil
1/2 pound sweet potatoes, peeled and cut into 3/4-inch cubes (about 2 cups)
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup finely chopped fresh cilantro, divided
1/4 cup finely chopped pimento-stuffed green olives, divided
1 tablespoon finely chopped Scotch bonnet chilies, divided Substitutions available
- habanero chilies, divided
2 teaspoons McCormick Gourmet™ Organic Ground Cumin
1 teaspoon McCormick Gourmet™ Organic Garlic Powder
1 teaspoon McCormick® Ground Oregano
1 teaspoon McCormick® Sea Salt Grinder
1 teaspoon McCormick Gourmet™ Organic Smoked Paprika
1 cup medium grain white rice
1 can (15 to 16 ounces) pigeon peas, drained and rinsed
1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
1 1/2 cups water
1/4 cup tomato sauce
1/2 cup toasted flaked coconut

INSTRUCTIONS

1 Heat oil in 4-quart Dutch oven on medium-high heat. Add sweet potatoes, bell pepper, onion and 1 tablespoon each of the cilantro and olives, and 1 teaspoon of the chiles; cook and stir 3 to 5 minutes or until bell pepper and onion are softened and sweet potatoes are lightly browned. Add rice, cumin, garlic powder, oregano, smoked paprika and sea salt; cook and stir 2 to 3 minutes or until rice begins to look translucent.
2 Stir in pigeon peas, coconut milk, water and tomato sauce. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid has been absorbed. Remove from heat. Let stand, covered, 5 minutes. Uncover and let stand another 5 minutes. Fluff rice with a fork.
3 Mix toasted coconut, the remaining cilantro, olives and chilies in small bowl. Serve rice with coconut mixture.