Moro de guandules con coco (Rice, pigeon peas and coconut)

Ingredients

• 4 cups of rice
• 3 cups of boiled green pigeon peas
• 2 cups of coconut milk
• 4 cups water
• 2 tablespoons of oil
• 4 teaspoons of tomato paste (optional)
• 1/4 cup of chopped green peppers
• 1 pinch of oregano
• 1/2 teaspoon mashed garlic
• 1/8 cup of capers (optional)
• 1/4 cup of chopped celery
• 1 teaspoon of finely chopped coriander/cilantro
• 1/2 teaspoon of thyme leaves
• 1 cube of chicken bouillon
• 1 teaspoon of salt
• 12 pitted olives cut into halves

Instructions

1. Heat 1 tablespoon of oil in an iron pot and add the cilantro, capers, olives, thyme, oregano and salt.
2. Stir while adding the tomato paste.
3. Add the peas, also while stirring.
4. Crumble the chicken bouillon cube and mix in.
5. Once well heated, add the water and coconut milk and bring to a boil.
6. Add the rice and stir regularly removing as much as you can of the rice that sticks to the bottom.
7. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat.
8. Wait 15 minutes, uncover, add the remaining oil and stir.
9. Move the rice from the bottom to the top so it cooks uniformly.
10. Cover again and wait another 5 minutes.
11. The rice should be firm but tender inside.
12. If necessary, cover and leave another 5 minutes on very low heat.