Pigeon Peas, Rice & Coconut milk D.R. style ( Morro de Guandule con Coco )
This recipe is inspired from our life in the Dominican Republic. It differs from other pigeon pea recipes in that though salty not sweet it has coconut milk in them.
Cook peas with water on medium until just soft.
Depending on amount serving and ratio of rice / peas desired you could save half of these peas to prepare in another manner.
( if cutting amount of peas in half also remember to cut seasonings down)
Add seasonings of coconut milk, tomato paste, garlic, paprika, and salt.
Finishing cooking peas until tender.
Meanwhile prepare rice according to recipe Basmati Rice D.R style.
Also could accompany with boiled green bananas or boiled purple sweet potato.
Mix peas and rice together and serve.
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