Caribbean Coconut and Pigeon Pea Rice

A variation of the traditional Dominican dish known as Moro de Gandules con Coco, this creamy, risotto-like coconut and pigeon pea entrée gets an added hit of flavor from sweet potatoes and a spicy topping of toasted coconut, Scotch bonnet chilies, green olives and cilantro.

Ingredients

Procedure

1. Heat oil in 4-quart Dutch oven on medium-high heat. Add sweet potatoes, bell pepper, onion, and 2 teaspoons each of the cilantro and olives, and 1/2 teaspoon of the chilies; cook and stir 3 to 5 minutes or until bell pepper and onion are softened and sweet potatoes are lightly browned. Add rice, cumin, garlic powder, oregano, smoked paprika, and sea salt; cook and stir 2 to 3 minutes or until rice begins to look translucent.
2. Stir in pigeon peas, coconut milk, water, and tomato sauce. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid has been absorbed. Remove from heat. Let stand, covered, 5 minutes. Uncover and let stand another 5 minutes. Fluff rice with a fork.
3. Mix toasted coconut, the remaining cilantro, olives, and chilies in small bowl. Serve rice with coconut mixture.