Coconut Rice n' Peas – a delicious recipe with olive oil, onion, salt, long-grain rice, coconut milk, pigeon peas. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat olive oil in a medium pot over medium-high heat.
2
Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes.
3
Add rice and saute another 2 minutes to toast rice.
4
Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail.
5
Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
6
Remove from heat and let rice stand another 5 minutes, covered.
7
Fluff rice with fork and then fold in pigeon peas.
8
Season with salt and pepper, to taste.
413
kcal
Calories
6
g
Fat
80
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 1 teaspoon salt, 2 cups long-grain rice, and more.
Yes, Coconut Rice n' Peas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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