Rice With Pigeon Peas And Coconut | Goya

• 1 tablespoon vegetable oil
• 1/4 onion, finely chopped (about 1/3 cup)
• 1 tablespoon minced garlic
• 2 teaspoons chopped fresh cilantro
• 1/4 teaspoon dried oregano
• 1 tablespoon tomato paste
• 2 (15 ounce) cans green pigeon peas, undrained
• 2 cups water
• 1 (2 7/8 ounce) packet chicken bouillon
• 1 (13 1/2 ounce) can coconut milk
• 1 teaspoon salt
• 2 1/2 cups long-grain rice

1. Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
2. Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
3. Fluff rice with fork; serve.

vegetable oil, onion, garlic, fresh cilantro, oregano, tomato paste, green pigeon peas, water, chicken bouillon, coconut milk, salt, longgrain rice

Taken from www.food.com/recipe/rice-with-pigeon-peas-and-coconut-goya-525088 (may not work)