Today I bring you a truly traditional Dominican recipe. Especially common in the East, where everything has to be cooked with coconut: Coconut pigeon pea rice! Even though my mother’s family’s from a near area it is my wife’s family that really come from the heart of the region and my mother in law has been my true master in Dominican Northeastern food.
- 4 cups of rice
- Garlic paste
- A cilantrico bush, a celery shaft and a couple of sweet peppers.
- Green pigeon peas.
- The milk of one coconut
- 1 cubanela pepper and leek
- 1 bouillon cube
- 1 spoonful of tomato paste.
Lightly fry the onion, cubanela pepper, cilantrico, leek and pigeon peas along the coconut milk. Use as much fluid as rice (4 cups of fluid, compensate water and coconut milk) When the water boils, add the rice and allow it to dry off while constantly removing. When it dries off, cover, and lower the fire to the minimum for about 30 minutes.
Continue enjoying with el fogoncito and don’t forget to subscribe!
Remember that you can follow us in youtube and in twitter: