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Dominican-Style Coconut Rice with Pigeon Peas
MY STOP AND SHOP11Ingredients
37Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (/2 cucharadas de aceite de oliva)
- 1/2 medium onion (finely chopped /½ cebolla mediana bien picada)
- 2 cloves garlic (very finely chopped /2 dientes de ajo bien picaditos)
- 1 Tbsp. finely chopped fresh cilantro (/1 cucharada de cilantro fresco bien picadito)
- 1 tsp. dried oregano (/1 cucharadita de orégano seco)
- 1 Tbsp. tomato paste (/1 cucharada de pasta de tomate)
- 3 cups chicken broth (/3 tazas de caldo de pollo)
- 31 oz. pigeon peas (/2 latas, 15.5 oz de guandules o gandules ya escurridos y enjuagados)
- 13.5 oz. coconut milk (/1 lata, 13.5 oz de leche de coco)
- 1 tsp. salt (/1 cucharadita de sal)
- 2 cups long-grain white rice (/2 tazas de arroz blanco de grano largo)
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