Super simple yet nothing simple about the flavor que delicioso:
Ingredients:
1 can pigeon peas
1/2 can coconut milk
1 tablespoon oil
2 capfuls of vinegar
3 cups long grain rice
3 and 1/2 tablespoons homemade creole sofrito see recipe
3 and 3/4 cups water
1 tablespoon salt
1/2 tablespoon oregano crushed
2 tablespoons tomato paste (optional)
1 teaspoon sugar
According to la Diva Gourmet:
On medium low heat oil
Wash rice three times with cold water
Drain thoroughly and set aside
To the oil add sofrito, vinegar, salt and tomato paste then stir
When sofrito starts to sizzle add pigeon peas, oregano, sugar and coconut milk
Stir ingredients to avoid sticking
Add water allow mixture to come to a boil
Add rice to boiling mixture and stir.
Cook uncovered, stirring occassionally to avoid the rice to stick to the bottom (the concon which is the crunchy bottom that we traditionally eaten with meat the low heat cooking stage and not before)
When the liquids habe comsumed, stir again, bring rice and pigeon peas to the center of the pot so that it allows for even cooking and better concon cover with aluminum foil and then with the lid. Reduce the heat to the lowest level.
Cook for 20 to 25 minutes.
Uncover and stir from bottom to top. You know if grains of rice are raw by splitting one grain with your nail and checking the center of it which should not look different. If not fully cooked cover five additional minutes.
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