Arroz con Guandú
A flavorful rice dish made with pigeon peas (guandú), often cooked with coconut milk and aromatic spices, offering a taste of Caribbean influence in Costa Rican cuisine.
🧂 Ingredients
- 3 cups White rice(rinsed)
- 1.5 cups Green pigeon peas (guandú)(canned, drained, or fresh/frozen)
- 2 cans (400 ml each) Coconut milk
- 0.5 cup Water
- 0.5 medium Yellow onion(finely chopped)
- 8 small Sweet pepper (bell pepper)(finely chopped)
- 1 teaspoon Garlic(chopped)
- 5 leaves Culantro leaves (or cilantro)(thinly sliced)
- 1 tablespoon Olive oil
- 2 teaspoons Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Heat olive oil in a pot over medium heat. Add the chopped onion and sauté for 2 minutes until softened.
⏱️ 2 minutes - 2
Add the chopped sweet pepper, garlic, and culantro leaves. Sauté for another 2 minutes.
⏱️ 2 minutes - 3
Add the pigeon peas and sauté for 6 minutes. If using canned peas, ensure they are well-drained.
⏱️ 6 minutes - 4
Add 1.5 cups of water and let the pigeon peas cook until al dente, about 15 minutes. Drain any excess water.
⏱️ 15 minutes - 5
Add the rinsed rice, coconut milk, 0.5 cup of water, salt, and black pepper to the pot. Mix everything well.
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and cook for 30 minutes, or until the rice is tender and the liquid is absorbed.
⏱️ 30 minutes - 7
Remove from heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.
⏱️ 10 minutes
💡 Pro Tips
- ✓If using fresh or frozen pigeon peas, cook them until tender before adding them to the sautéed aromatics.
- ✓For a richer flavor, you can fry the pigeon peas for a few minutes until fragrant before adding the aromatics.
- ✓Some variations include adding a cinnamon stick or cloves during the cooking process for extra aroma.
🔄 Variations
- Add shredded coconut or coconut flakes for an extra tropical flavor.
- Use brown rice for a healthier option, though cooking times may vary.