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Vegetarian, Americas

Rice with pigeon peas and coconut milk

Rice with pigeon peas and coconut milk is a complete dish for 4, ready in 45 minutes, rated easy, for about €2.20 per serving. The rice simmers in coconut milk and water flavored with sofrito, then gets served with pan fried golden plantains. The key is to never lift the lid while it cooks, so the grains steam gently and stay fluffy.

Tonight, a coconut rice like in Panama, with pigeon peas, fragrant sofrito and golden fried plantains.

Rice with pigeon peas and coconut milk
Total time
45 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This rice gets its character from coconut milk, which coats every grain with a light creaminess, and from a sofrito of onion, bell pepper and tomato that flavors the dish without overpowering it. Pigeon peas bring a firm bite and a mild earthy taste that makes a nice change from plain white rice. Pan fried plantains add a sweet touch that balances the whole plate.

This is a dish that works just as well on a busy weeknight as on a slower Sunday. Kids generally love the sweetness of the plantains and the soft texture of the coconut rice. It's easy to scale up for a full table, and stays simple to make even after a long day.

The ingredients

4 people

Pantry

  • Long grain riceoften in the pantry 320 g
  • Canned pigeon peas or chickpeasoften in the pantry 400 g
  • Coconut milk 40 cl
  • Olive oiloften in the pantry 4 tbsp
  • Water 30 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Red bell pepper 1
  • Garlic 3 cloves
  • Tomato 1
  • Cilantro 1 bunch
  • Ripe plantains 2

The step by step recipe

  1. Finely chop the onion, bell pepper, garlic, tomato and half of the cilantro to make the sofrito.

    Chop them finely, they melt into the rice without leaving chunks.

  2. Cook the sofrito in 2 tablespoons of oil, add the drained peas and let them soak up the flavor for a minute. 6 min

    Canned pigeon peas are usually found in the international foods aisle, chickpeas work as a substitute.

  3. Add the rice, stir to coat it, then pour in the coconut milk and water, season with salt and pepper. 3 min

    The liquid should cover the rice by about a finger's width, no more.

  4. Bring to a boil, cover and cook over very low heat without lifting the lid. 18 min

    Place a kitchen towel under the lid, it traps the steam better.

  5. Meanwhile, pan fry the sliced plantains in the remaining oil, then serve them with the rice and cilantro. 8 min

    Let them caramelize without moving them, they flip more easily that way.

Our tips to get it right

  • Pick plantains that are very ripe, with almost black skin, they caramelize better and taste sweeter.
  • Rinse the rice before cooking if you want separate grains rather than a stickier texture.
  • Drain the pigeon peas or chickpeas well before adding them, otherwise the rice will end up too wet.

The variations

  • Swap the pigeon peas for chickpeas, the texture and flavor stay very close to the original.
  • For a spicier version, add a finely chopped chili to the sofrito.
  • To save time, use plantains that are already ripe and sliced ahead, or replace the plantain with a firm banana pan fried for two minutes.

What to serve it with

  • A lime dressed avocado salad
  • A fresh tropical fruit juice
  • Black beans on the side

Storage

This rice keeps 2 to 3 days in the fridge in an airtight container. It freezes well, though the plantains are best cooked fresh. Reheat in a skillet or microwave with a splash of water to bring back the softness of the grains.

Questions about this dish

Can pigeon peas be replaced with another legume?

Yes, chickpeas work very well and keep a similar texture. Canned red kidney beans also work, just drain and rinse them before adding.

Can this rice be made ahead?

You can make the sofrito a day ahead and keep it in the fridge. Cook the rice right before serving, so the grains stay fluffy and the plantains stay crisp.

Can the rice be frozen?

Yes, the coconut rice freezes well once cooled, in a sealed container. Cook the plantains fresh when serving, since they lose their texture after freezing.

Where can I find canned pigeon peas?

Look for them in the international or Latin foods aisle of most supermarkets. If you can't find them, canned chickpeas make a good substitute for this recipe.

How long does it take to make a rice with pigeon peas and coconut milk?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a rice with pigeon peas and coconut milk?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a rice with pigeon peas and coconut milk cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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