• Yoshika Lowe

Arroz con Guandu (Panamanian Coconut Rice & Peas)

Updated: Dec 6, 2019

This dish is a classic part of Panamanian cuisine. The rice cooked in the coconut milk is aromatic and creamy. Pigeon Peas, also called gandul, guandú, or tropical green peas pairs perfectly with the coconut milk. This delicious side dish is eaten year round as well as part of holiday fare in many Panamanian households.

Yield: About 8 servings

2 tbsp olive oil

2 cups white long grain rice

1/2 tsp granulated garlic or 2 cloves

1 small onion, diced or 1/4 cup dry minced

1/2 tsp nutmeg

2 tsp turmeric

1/8- 1/4 tsp cayenne (opt.)

1 can pigeon peas, drained

1 can coconut milk

2 1/2 cups water or chicken broth

If using fresh garlic or onion, saute first.

In rice cooker, stir together first seven ingredients. Then pour milk and water/broth. Make sure the contents are level beneath the liquid. Turn on rice cooker; when done, fluff rice and serve.

Arroz con Guandu (served with Cooked Down Chicken)

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