6 people 30 min

Ingredients

• 2 tbsp. olive oil, divided
• ½ tsp. Constanza Garlic Paste
• 1 tsp. coriander finely chopped
• ¼ cup of cubanelle peper cut into cubes
• ¼ cup of celery, chopped
• ⅛ cup of capers (optional)
• 12 pitted olives cut into halves (optional)
• 1 pinch of Constanza Oregano
• 1 ½ tsp of salt
• 4 cups of rice
• 2 cups of boiled pigeon peas
• 2 cups of water
• ½ cup of tomato sauce
• 2 cups of coconut milk

Preparation

Heat 1 tablespoon of oil in a large pot. Add the Constanza garlic paste, coriander, pepper, celery, capers, olives, Constanza oregano and salt. Sauté over low heat for two minutes. Stir and add the pigeon peas. Sauté everything for another two minutes.

Add the water, tomato sauce and coconut milk and bring to a boil. Stir regularly and add the rice. When all the water has evaporated, cover it and leave on a very low heat for 15 minutes. Uncover, and add the oil. Move the rice that is at the bottom to the top so that it cooks evenly. Cover again. Cook another 5 minutes with very low heat.

Uncover the rice and taste. The interior should be firm but soft. If necessary, cover and leave for another 5 minutes on very low heat.