World Flavors Cookbook

Arroz con Guandu y Coco

Rice cooked in coconut milk with pigeon peas (guandu) — the Afro-Antillean contribution to Panamanian cuisine, especially from Colon.

Cuisine: Panama

Ingredients

• 400g rice
• 400ml coconut milk
• 200ml water
• 300g pigeon peas (guandu), cooked or canned
• 1 tsp salt
• Sprig of thyme

Instructions

1. Combine coconut milk, water, salt, and thyme in a pot.
2. Bring to boil. Add rice and pigeon peas.
3. Stir once. Cover tightly.
4. Cook on very low heat 20 minutes.
5. Do not lift lid. Rest 5 minutes after cooking.
6. Fluff with fork.