Rice With Pigeon Peas And Coconut | Goya - cooking recipe

Ingredients

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

Preparation

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.
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.
Fluff rice with fork; serve.