Arroz con Guandú Navideño
The Quirky Foodster Team
Ingredients
- Rice — 550 g (1.2 lb)
- Fresh or dried pigeon peas (guandú), soaked if dried — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Coconut milk — 480 ml (16 fl oz)
- Water, plus more as needed — 720 ml (24 fl oz)
- Oil — 2 tbsp
- Achiote paste or paprika — 1 tsp
- Salt — to taste
Method
- Simmer the pigeon peas in water until tender, about 30–40 minutes (longer if dried and unsoaked); drain, reserving the cooking liquid.
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the achiote paste, cooked pigeon peas, coconut milk and enough water (including reserved pea liquid) to total 3 cups, and bring to a boil.
- Stir in the rice and season with salt.
- Cover and cook over low heat for 20–25 minutes until the rice is tender and has absorbed the liquid.
- Fluff with a fork before serving.
Introduction: Rice cooked with pigeon peas and coconut milk, a festive dish central to Panamanian Christmas celebrations.
Cultural Background: Arroz con guandú is inseparable from Panamanian Christmas, the pigeon peas coming into season around the holidays and combined with rice and coconut milk for a dish that appears on nearly every Panamanian Christmas table.
Tips: Cook the pigeon peas until fully tender before combining with the rice, as they take longer to soften than the rice itself. Check the rice near the end and add a splash more water if it looks dry before it's fully cooked.
Variations: Add a little diced ham or bacon for extra festive richness. Adjust the achiote for a more or less pronounced colour and flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot throughout.
FAQs:
Q: Why is this dish specifically associated with Christmas?
A: Pigeon peas (guandú) come into season around the Christmas period in Panama, making this coconut rice dish a natural and beloved holiday staple.
Q: Can this be made without coconut milk?
A: Yes, though the coconut milk is traditional and adds significant richness and flavour to the festive dish.
- Rice — 550 g (1.2 lb)
- Fresh or dried pigeon peas (guandú), soaked if dried — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Coconut milk — 480 ml (16 fl oz)
- Water, plus more as needed — 720 ml (24 fl oz)
- Oil — 2 tbsp
- Achiote paste or paprika — 1 tsp
- Salt — to taste
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