Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh oregano
  • Salt
  • Ground Pepper
  • 2 cups long grain white rice
  • 1 cup pigeon peas, drained
  • 1 cup coconut milk
  • 2 cups water
  • 1 teaspoon soy sauce
  • 1 teaspoon white vinegar
  • 1 medium green plantain, grated
  • 1 tablespoon vegetable oil
  • 1 medium white onion, thinly sliced
  • 1/2 cup scallions, chopped
  • White Vinegar
  • Salt
  • Oregano

Instruction

  • Heat the oil and saute garlic, oregano, salt and pepper.
  • Add the rice and coat thoroughly with oil and seasonings. Add the pigeon peas after the rice is coated.
  • Add the liquids: coconut milk, water, soy sauce and vinegar. Stir.
  • Let rice cook over low heat, uncovered for 10 minutes or until most of the water has evaporated.
  • Grate the plantain over the rice and cover with parchment paper and a tight lid. Let cook another 10 minutes, or until rice is fully cooked.
  • Sofrito: Saute all the ingredients together until the onions are transparent. Season to taste.
  • Serve Sofrito over rice and enjoy!