How to make Arroz con guandú

Ingredients

• 400 g long-grain rice, rinsed
• 400 g cooked or tinned pigeon peas (gandules), drained
• 400 ml tin coconut milk
• About 400 ml water
• 1 small onion and 2 garlic cloves, finely chopped
• Half a green pepper, finely chopped
• A handful of fresh coriander (or culantro), chopped
• 2 tablespoons oil and 1 teaspoon salt

Method

1. Heat the oil in a heavy pot with a lid and soften the onion, garlic and pepper for 5 minutes.
2. Add the pigeon peas, the coconut milk, the water and the salt, and bring to the boil.
3. Stir in the rice and half the coriander. When the liquid has mostly been absorbed and small holes appear on the surface, turn the heat to very low.
4. Cover tightly and cook for 20 to 25 minutes, without lifting the lid, until the rice is tender.
5. Fluff with a fork, sprinkle with the rest of the coriander and serve with meat, chicken or fish.