Yellow Rice and Peas with Coconut Milk
This flavorful and easy-to-make yellow rice and peas is perfect for a weeknight meal, a weekend potluck, or even a holiday table. The fragrant coconut milk and adobo give the rice a beautiful yellow color, while the peas add texture, a pop of sweetness, and protein. And the best part? It can all be made in one pot!
Additional Tips for a Flawless Feast:
• Mind Your Grain: For a richer, nuttier flavor, feel free to swap jasmine rice with brown rice. Just adjust the cooking time accordingly, as brown rice typically takes longer to cook.
• Pigeon Peas Possibilities: If pigeon peas aren’t available, black beans or kidney beans make excellent substitutes, offering their own unique textures and flavors.
• Veggies Welcome: Feel free to enhance the dish with additional vegetables like corn or pumpkin, adding extra nutrients.
• Perfect Pairings: This Yellow Rice and Peas with Coconut Milk pairs beautifully with the baked pork shoulder I made recently, baked chicken or jerk chicken, fish, or shrimp for a satisfying main course. It also stands perfectly on its own as a hearty vegetarian meal.
Simple ingredients you will need:
- 4 tablespoons extra virgin olive oil
- 1/2 onion, chopped
- Hot pepper, to taste
- 1 tbs minced garlic
- 2 tablespoons green seasoning
- 2 teaspoons adobo
- 8 oz can tomato sauce
- 1 small carrot, chopped
- 1 can pigeon peas, rinsed and drained
- 1/2 green bell pepper, finely chopped
- Salt to taste
- 3 cups rice, jasmine, rinsed
- 4 cups liquid (Water plus coconut milk one can)
- 3 thyme sprigs
Cook this yellow rice and peas in 5 Easy Steps!
- Prep
- Cook Seasoning and Aromatics
- Add Peas
- Add Rice and Coconut Milk
- Cook Low and low for 20 mins and rest for 10 mins or more uncovered
Fluff and Serve!
Yellow Rice and Peas with Coconut Milk
Ingredients
- 4 tablespoons extra virgin olive oil
- 1/2 onion chopped
- Hot pepper to taste
- 1 tbs minced garlic
- 2 tablespoons green seasoning
- 2 teaspoons adobo
- 8 oz tomato sauce
- 1 small carrot chopped
- 1 can pigeon peas 15.5 oz, rinsed and drained
- 1/2 green bell pepper finely chopped
- Salt to taste
- 3 cups rice jasmine, rinsed
- 1 can coconut milk Water plus coconut milk one can (total 4 cups liquid)
- 3 thyme sprigs
Instructions
- In a medium nonstick pan, heat oil over high heat.
- Add onion and sliced hot pepper (if using), cooking until the edges become brown, approximately 3 minutes.
- Stir in garlic, green seasoning, adobo, tomato sauce, and carrot, and cook for three minutes.
- Add pigeon peas and bell pepper, stirring for 1 minute.
- Incorporate washed rice, cooking for an additional 1-2 minutes while stirring.
- Pour in the water and coconut milk mixture, adding thyme and butter if using. Stir well to combine.
- Increase the heat to high, bringing the mixture to a boil. Once the rice starts appearing on the top, cover the pan, reduce the heat to low, and cook for 20 minutes.
- After cooking, leave the cover on for an additional 10 minutes. Fluff the rice and serve warm.
