Ingredients

• 2 cups rice (white, jasmine, or parboiled)
• 1 (16 oz) can pigeon peas (green or dried), drained and rinsed
• 1 (16 oz) can coconut milk
• 4 tbsp Fresco Sofrito by DMJ
• 4 tbsp coconut oil, divided (olive oil may be substituted)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric powder
• 2 cups water

Directions

1. In a large pot (at least 4-quart capacity), heat 2 tablespoons of coconut oil over medium heat.
2. Add Fresco Sofrito by DMJ, salt, black pepper, and turmeric.
3. Sauté for about 3 minutes, until fragrant.
4. Add the drained pigeon peas, coconut milk, and water.
5. Increase heat and bring the mixture to a gentle boil.
6. Rinse the rice thoroughly and drain well.
7. Once the pot is boiling, add the rice and stir once to combine.
8. Cover the pot, reduce heat to medium, and cook for 5 minutes, or until most of the liquid is absorbed.
9. Stir gently, reduce heat to low, cover again, and cook for 15 more minutes.
10. Turn off heat, stir in the remaining 2 tablespoons of coconut oil, and fluff the rice.
11. Serve warm with your favorite meat, fish, roasted vegetables, or plant-based protein.

Perfect for family meals, meal prep, or special occasions.

Made with DMj Sofrito, all natural and fresh