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How to make rice and peas
(arroz con gandules style)
in 6 minutes in the @instantpotofficial
2 cups of jasmine rice
1 15 oz can of pigeon peas
1 13.5oz can of coconut milk
1/2 a small yellow onion, chopped
2 cloves of garlic, minced
2 sprigs of fresh parsley
2 scallions
1 tbsp of sofrito
1 tbsp of olive oil
2 bay leaves
1 packet of sazon
1 boullion cube
2 cups of water
1/2 tsp of sugar
1 tsp of dried oregano
In an instant pot, set the function to saute and add olive oil, onions, parsley, and scallion. Saute until fragrant, about a minute.
Next, add garlic, sofrito, and drained beans. Stir to combine.
Turn off the saute function and add coconut milk and give it a good stir.
Season with sazon, boullion, sugar, and dried oregano.
Add rice and water, bay leaves, and stir one final time.
Close the instant pot and set it to high pressure for 6 minutes.
Once the instant pot timer goes off allow the pressure to natural release (about 15 minutes).
Open the instant pot and remove scallion, parsley, and bay leaves.
Fluff the rice and serve.
Did I make you a believer? Rice and peas can be done without all the hassle of soaking peas over night. Sometimes you have the time and other times you don’t. This way does not compromise flavor.
Would you try it?