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.
Main Recipe | Serves 4
1 tbsp vegetable oil
1/4 pound sweet potato, peeled, cut in 3/4" cubes
1/4 cup red bell pepper, chopped
2 tbsps onion, chopped
2 tbsps fresh cilantro, finely chopped
1 1/2 tsps pimento-stuffed green olives, finely chopped
1 1/2 tsps Scotch bonnet or habanero chilies, finely chopped
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.
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.
Mix toasted coconut, the remaining cilantro, olives, and chilies in small bowl. Serve rice with coconut mixture.
Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies. For less heat, remove seeds from the chilies before chopping.
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