World Flavors Cookbook

Arroz con Guandú y Coco

Pigeon peas and rice cooked in coconut milk — the Afro-Panamanian side dish that accompanies every Caribbean coast meal.

Cuisine: Panama

Ingredients

• 300g rice
• 200g pigeon peas (guandú), cooked or canned
• 400ml coconut milk
• 200ml water
• 1 tsp salt
• Fresh thyme sprig

Instructions

1. Bring coconut milk, water, thyme, and salt to boil.
2. Add rice and pigeon peas.
3. Cover on very low heat 20 minutes.
4. Remove thyme. Fluff with fork.