Panamanian · serves 6 · about 50 minutes
Panama's celebration rice — pigeon peas folded into rice cooked in coconut milk. It's Puerto Rico's beloved gandules with one move all Panama's own: the coconut pot. No Christmas without it.
Ingredients
- 2 cups Iberia Parboiled Rice 5 lbs
- 1 can Iberia Green Pigeon Peas 15 oz
- 1 can Iberia Coconut Milk 13.5 oz
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1.5 cups water
- to taste salt
Method
- Soften the onion and garlic in the oil with the Sazon.
- Add the drained guandú and let them toast in the sofrito a minute or two.
- Add the rice and stir to coat. Pour in the coconut milk and water; season with salt.
- Boil uncovered until the liquid drops level with the rice.
- Cover, lower the heat, and steam 20-22 minutes. Rest 5, then fluff from the bottom — the coconut-kissed grains rise through.
- Serve beside roast chicken or pork. At Christmas, beside everything.