Arroz de Moro con Coco
Arroz de Moro con Coco
Ingredients
- 1 tablespoon avocado oil
- 1 teaspoon brown sugar
- 1 red onion, finely diced
- 1/2 large green pepper, diced
- 1/2 stalk celery, diced
- 1 tablespoon sofrito, (green seasoning)
- 1 teaspoon Badia adobo seasoning, (or your favourite all purpose seasoning)
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 cup coconut milk
- 1/2 cup chicken broth
- 1/2 cup par boiled long grain rice
- 180 grams cooked pigeon peas, drained and rinsed
- salt, to taste
Instructions
- 1
Start by heating up a large stew pot on a medium-high heat.
⏱️ 1 min
- 2
Add the avocado oil to the pot. After 1 minute, add the brown sugar.
⏱️ 1 min
- 3
Stir frequently until the brown sugar caramelises deeply to a golden brown colour.
⏱️ 3 min
- 4
Add the finely diced red onion, diced green pepper, and diced celery to the pot. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min
- 5
Now, add the sofrito (green seasoning) and cook for a few minutes, stirring.
⏱️ 2 min
- 6
Add the Badia adobo seasoning (or your favourite all-purpose seasoning), black pepper, cayenne pepper, and dried oregano. Cook for a further 1 minute, stirring constantly.
⏱️ 1 min
- 7
Now, add the coconut milk and chicken broth, and mix well.
⏱️ 1 min
- 8
Season to taste with salt, then cover the pot and cook for 10 minutes.
⏱️ 10 min
- 9
Once you’re happy with the flavour, add the par boiled long grain rice and drained and rinsed cooked pigeon peas to the pot.
⏱️ 1 min
- 10
Cover the pot and cook for 10 minutes on a low heat.
⏱️ 10 min
- 11
Remove the pot from heat and let it steam for a further 15 minutes with the lid on.
⏱️ 15 min
- 12
Now, remove the lid and fluff up the rice with a fork, then serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz de Moro con Coco
- 1 tablespoon avocado oil
- 1 teaspoon brown sugar
- 1 red onion, finely diced
- 1/2 large green pepper, diced
- 1/2 stalk celery, diced
- 1 tablespoon sofrito, (green seasoning)
- 1 teaspoon Badia adobo seasoning, (or your favourite all purpose seasoning)
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/2 cup coconut milk
- 1/2 cup chicken broth
- 1/2 cup par boiled long grain rice
- 180 grams cooked pigeon peas, drained and rinsed
- salt, to taste
Instructions
- 1
Start by heating up a large stew pot on a medium-high heat.
⏱️ 1 min - 2
Add the avocado oil to the pot. After 1 minute, add the brown sugar.
⏱️ 1 min - 3
Stir frequently until the brown sugar caramelises deeply to a golden brown colour.
⏱️ 3 min - 4
Add the finely diced red onion, diced green pepper, and diced celery to the pot. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min - 5
Now, add the sofrito (green seasoning) and cook for a few minutes, stirring.
⏱️ 2 min - 6
Add the Badia adobo seasoning (or your favourite all-purpose seasoning), black pepper, cayenne pepper, and dried oregano. Cook for a further 1 minute, stirring constantly.
⏱️ 1 min - 7
Now, add the coconut milk and chicken broth, and mix well.
⏱️ 1 min - 8
Season to taste with salt, then cover the pot and cook for 10 minutes.
⏱️ 10 min - 9
Once you’re happy with the flavour, add the par boiled long grain rice and drained and rinsed cooked pigeon peas to the pot.
⏱️ 1 min - 10
Cover the pot and cook for 10 minutes on a low heat.
⏱️ 10 min - 11
Remove the pot from heat and let it steam for a further 15 minutes with the lid on.
⏱️ 15 min - 12
Now, remove the lid and fluff up the rice with a fork, then serve and enjoy!
⏱️ 2 min