{"id":33532,"date":"2024-11-11T20:53:00","date_gmt":"2024-11-11T20:53:00","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=33532"},"modified":"2024-11-17T16:18:08","modified_gmt":"2024-11-17T16:18:08","slug":"lisas-festive-rice-with-coconut-pigeon-peas","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/lisas-festive-rice-with-coconut-pigeon-peas\/","title":{"rendered":"Lisa's Arroz con Guandu y Coco: Arroz navide\u00f1o con gandules y coco"},"content":{"rendered":"\n

This arroz con guandu y coco \u2014 Panamanian-style rice with pigeon peas and coconut \u2014 is famous in Lisa Kear<\/a>\u2019s family for its rich flavor and fragrance. So, of course it’s on the menu at her yearly Christmas feast. Today, Lisa lives in Knoxville, Tennessee, but she and her sister<\/a> grew up in Colon<\/a>, Panama. She remembers this sweet rice recipe as a special-occasion treat made by her grandmother, who was a gifted cook and Lisa\u2019s inspiration in the cocina.<\/p>\n\n\n\n

While most traditional arroz con coco recipes use canned coconut milk, Lisa swears by using fresh milk straight from the coconut. \u201cThe extra effort is so worth it,\u201d Lisa said. And if you use a real coconut, she adds, the leftover grated coconut can be used to make so many other Panamanian traditional sweet treats, like enyucado<\/a> cake and cocadas candy<\/a>. Lisa especially is proud to use every part of the coconut\u2014the milk and the meat since it allows her to stay true to her abuela\u2019s philosophy: Don’t let anything go to waste in the kitchen. Her grandmother was a master at making the most of every ingredient, even using the claws and head of a chicken in her sancocho de pollo<\/a>, chicken stew!<\/p>\n\n\n

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Pigeon peas and rice are a holiday favorite side dish through Latin America, including at Lisa Kear\u2019s Panama-heritage holiday table in Knoxville, Tennessee.<\/figcaption><\/figure>\n<\/div>\n\n\n

Lisa tells Familia Kitchen she has so many fond childhood memories of making coconut dishes like this one with her abuela. In Panama, her family lived on a home that had lots of coconut trees in their backyard, so Lisa always had access to the freshest cocos. (Plus in Panama, coconut trees grow year round, she says.) Don\u2019t worry. If you are not blessed with coconut trees in your area, many Latino, Asian, and other specialty grocery stores sell whole or halved fresh coconuts, which is where Lisa buys her coconuts today.<\/p>\n\n\n

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\"Lisa,
Lisa Kear, center, with her daughter Sarah and Mary-Elizabeth, makes this dish for their holiday feast each most Decembers. Lisa grew up in Panama.<\/figcaption><\/figure>\n<\/div>\n\n\n

Hungry for more home-cooking-style Panamanian food? Visit here<\/a> for more of Lisa\u2019s traditional recipes, including: her family-famous beef empanadas<\/a>, her sweet guava-and-cheese empanadas<\/a>, her Panamanian pollo guisado (stewed chicken)<\/a> with spaghetti<\/a>, her Familia Kitchen Recipe Contest-winning Panamanian flan<\/a>, and her handmade Panamanian corn tortillas<\/a>. If you do use fresh coconuts and aren\u2019t sure what to do with the leftover grated coconut after you make this rice with coconut and pigeon peas dish, find more coco-licious recipes sent in by our Familia Kitchen homecooking community here<\/a>. <\/p>\n\n\n\n

Ready to Make Lisa\u2019s Arroz con Guandu y Coco for the Holidays?<\/h2>\n\n\n
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Lisa\u2019s Arroz con Guandu y Coco, Rice with Pigeon Peas and Coconut <\/h2>\n\n
\n \t\t \t\t\tRecipe by Lisa Kear<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Panamanian<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6 to 8<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    25<\/p>minutes<\/span><\/div>

    <\/span>Rest Time<\/span>

    1<\/p>hour<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      2<\/span> cups<\/span> coconut, freshly grated (from 1 fresh coconut or packaged)<\/span><\/p><\/li>

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      3<\/span> cups<\/span> warm water<\/span><\/p><\/li>

    • <\/span>

      1<\/span> can<\/span> green pigeon peas, drained (15 oz can)<\/span><\/p><\/li>

    • <\/span>

      2<\/span> cups<\/span> jasmine rice, washed<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> salt, to taste<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • If using a fresh coconut, make two or three holes in one end. Drain the coconut water. Place the coconut in a 350\u00b0-heated oven for about 20 minutes. Crack it open using a hammer and a knife. It should open easily. Pry apart, remove the meat inside, and grate it.<\/li>
      • Soak the grated coconut in a bowl with the warm water for 10 minutes.<\/li>
      • Push the grated coconut through a strainer, squeezing out all of the water into a bowl. Place the remaining, grated coconut on parchment paper to dry for later use in other coconut dishes.<\/li>
      • Let the coconut water rest for 1 hour<\/li>
      • When ready, skim the thick top layer of the coconut water with a large serving spoon.<\/li>
      • Transfer this top layer to a 4-quart cooking pot. Set the heat to medium-high heat and cook until it turns into coconut oil.<\/li>
      • Add the drained can of green pigeon peas into the oil and stir to combine.<\/li>
      • Add the rest of the reserved coconut water and cook for 5 minutes.<\/li>
      • Stir in the rice and salt. Cover and cook over low heat for 20 to 25 minutes, when the rice is tender and ready. Uncover, fluff and serve hot.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • This coconut and pigeon peas rice dish is served for the Christmas meal at Lisa Kear\u2019s house each year.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t