The Arroz con Guandu y Coco recipe is a Panamanian recipe featuring coconut and pigeon peas. This recipe provides a taste of Panama and also talks about seasonality and cooking with organic ingredients. For all those desiring a hearty meal but still watching their ingredients, try this Panamanian Arroz con Guandu y Coco recipe.
Seasonal ingredients make any dish much better – such as the Panamanian Arroz con Guandu y Coco. Ingredients like fresh onions and bell peppers are often best in the hotter months. The vibrant colors of red bell pepper bring color to the dish and provide vitamins A and C.
Another way to make this particular Panamanian Arroz con Guandu y Coco better is by selecting organic ingredients. And organic coconut and rice milk can make an enormous impact on quality and flavor. Organic items are grown with no damaging chemicals and pesticides. You get the pure creamy consistency and sweet taste if you make use of natural coconut milk in the recipe.
To make: Toss 2 cups uncooked long grain rice with 2 cups coconut milk and 2 cups water with your fresh ingredients (chopped onions, minced garlic, diced red bell pepper) to make Panamanian Arroz con Guand y Coco. This makes a satisfying side dish or main dish.
Arroz con Guandu y Coco is more than a meal: it’s an opportunity to taste Panama and to eat well with what you use.
Ingredients For the Panamanian Arroz con Guandú y Coco Recipe
Long Grain Rice
Coconut Milk
Water
Pigeon Peas
Chopped Onion
Chopped Red Bell Pepper
Minced Garlic Cloves
Olive Oil
Salt
Pepper
Cooking Instructions For the Panamanian Arroz con Guandú y Coco Recipe
- Rinse the rice in a fine mesh strainer and set it aside.
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, red bell pepper, and minced garlic to the pot and sauté until the onion is translucent and the pepper is slightly tender.
- Add the pigeon peas to the pot and stir to combine with the vegetables.
- Pour in the coconut milk and water and stir to combine.
- Add the rice to the pot and stir to combine with the other ingredients.
- Season with salt and pepper to taste.
- Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for about 25-30 minutes, or until the rice is cooked and the liquid has been absorbed.
- Remove the pot from the heat and let it sit for about 5 minutes before fluffing the rice with a fork.
- Serve hot and enjoy!
10 Foods Loved by Panamanian Locals
Panama is a country of mixed cultures and dishes reflect this. From the Caribbean to indigenous influences, Panamanian cuisine offers hearty meals full of flavor. Here are 10 foods loved by locals in Panama.:
1. Sancocho
Sancocho is chicken soup with herbs such as culantro (cilantro) and corn, yucca and plantains – the ultimate comfort food in Panama. Each region may have its own twist, but chicken is the star. It’s often served with white rice and is a good meal on a rainy or cold day.
2. Arroz con Pollo
This classic dish, translating to “rice with chicken,” is a staple in Panamanian households. It’s made by simmering chicken in a tomato-based sauce and combining it with rice, vegetables, and spices. Arroz con Pollo is a dish often found at celebrations and family gatherings due to its satisfying simplicity and robust flavor.
3. Tamales
Tamales in Panama are banana leaves wrapped in a sweet treat. Made from ground corn dough and mixed with chicken, pork or beef, Panamanian tamales are steamed in banana leaves and slightly different from Mexican tamales. It’s a meal many families make together during the holidays.
4. Ropa Vieja
Translating to “old clothes,” Ropa Vieja is shredded beef in a tomato sauce with peppers and onions. Serve with rice, it’s a satisfying meal that locals love, combining simple ingredients into a hearty dish.
5. Carimañolas
Carimaolas are deep fried yuca fritters stuffed with ground meat or cheese, and are a breakfast or snack food. Crispy on the outside and tender on the inside, they provide crunch on every bite. These fritters are a testament to Panama’s love for yuca and creative street food.
6. Ceviche
The proximity of Panama to the ocean means fresh seafood is plentiful. Ceviche is served with fresh raw fish tossed in citrus juice, and is a local favorite during hot weather. When served cold, the fish is usually seasoned with onions, cilantro and peppers – a light, tart flavor that suits Panama’s tropical climate.
7. Hojaldras
Hojaldras are Panamanian fried doughnuts, a breakfast staple for many locals. These light and fluffy treats are frequently topped with powdered sugar and go perfectly with a cup of coffee. Hojaldras are simple to make but a must-try for anyone visiting Panama.
8. Patacones
Fried green plantains, or patacones, are a popular side dish in Panama. Sliced, fried and flattened plantains tend to be crisp and salty and go with almost any food, like fish, beef or chicken. They are a national favorite due to their versatility and satisfying texture.
9. Tortillas de Maíz
Unlike Mexican tortillas, Panamanian corn tortillas are thicker and often fried. They are a hearty breakfast or side dish when served with cheese or meat. They’re slightly crisp on the outside and soft and doughy on the inside – a texture locals love.
10. Chicheme
Chicheme is a sweet corn drink that is traditionally consumed rather than eaten. Boiling corn, milk, sugar and spices such as cinnamon make this drink refreshing on hot days. It’s sold at festivals and roadside stalls, and is a filling drink.
FAQ For the Panamanian Arroz con Guandú y Coco Recipe
Q: What are the key ingredients in the Panamanian Arroz con Guandu y Coco recipe?
A: The Panamanian Arroz con Guandu y Coco recipe features a delightful blend of ingredients that create a unique and flavourful dish. The primary ingredients include rice, which serves as the base, and guand or pigeon peas, known for their slightly nutty flavour and hearty texture. Coconut milk is another essential component, lending a rich creaminess and tropical essence to the dish. Additionally, the recipe often incorporates garlic, onions, and bell peppers for aromatic depth, while spices like cumin and black pepper enhance the overall flavour profile. Together, these ingredients make the Panamanian Arroz con Guand y Coco a satisfying and tasty meal.
Q: How do you prepare the Panamanian Arroz con Guandu y Coco recipe?
A: To prepare the Panamanian Arroz con Guandu y Coco recipe, start by rinsing the rice under cold water to remove excess starch, which helps achieve a fluffier texture. In a large pot, heat some oil and sauté chopped onions, garlic, and bell peppers until they become fragrant and softened. Next, add the rinsed rice and stir it to coat in the aromatic mixture. Then, pour in coconut milk and add water, along with the guand (pigeon peas). Bring the mixture to a boil, then reduce the heat and cover the pot, allowing it to simmer until the rice is cooked through and the liquid is absorbed. Fluff the rice with a fork before serving, and enjoy the tropical flavours of this delightful dish.
Q: What are the best side dishes to serve with the Panamanian Arroz con Guandu y Coco recipe?
A: The Panamanian Arroz con Guandu y Coco recipe is a hearty dish that pairs well with several side options, enhancing the overall meal experience. One popular side is fried plantains, which provide a sweet contrast to the savoury rice and guand. A fresh salad with avocado, tomatoes, and cucumbers can add a refreshing touch, balancing the richness of the coconut milk. Additionally, grilled or fried fish is an excellent accompaniment, as its lightness complements the creamy rice. These sides not only elevate the meal but also showcase the vibrant flavours of Panamanian cuisine.
Q: Can I make the Panamanian Arroz con Guandu y Coco recipe in advance?
A: Yes, you can prepare the Panamanian Arroz con Guandu y Coco recipe in advance, making it an excellent option for meal prep or gatherings. After cooking, allow the dish to cool before storing it in an airtight container in the refrigerator for up to three days. When reheating, you may want to add a splash of water or additional coconut milk to restore moisture, as the rice can become a bit dry when chilled. This makes it a convenient and delicious dish to enjoy later, ensuring you have a taste of Panamanian flavours ready to go whenever you need a satisfying meal.
Q: How can I adapt the Panamanian Arroz con Guandu y Coco recipe for dietary restrictions?
A: Adapting the Panamanian Arroz con Guandu y Coco recipe for dietary restrictions is quite feasible while still maintaining the dish’s signature flavours. For those following a vegan or dairy-free diet, ensure that the coconut milk is the sole source of creaminess, which is typically the case in this recipe. If you’re looking for a gluten-free option, this recipe is already gluten-free, making it suitable for those with gluten sensitivities. For added protein, consider incorporating tofu or a plant-based meat alternative in place of traditional accompaniments, allowing everyone to enjoy the tropical goodness of this Panamanian dish while meeting their dietary needs.
Panamanian Arroz con Guandú y Coco
Equipment
- Large pot with a lid
- Wooden spoon or spatula
- Strainer
- Measuring cups and spoons
- Cutting board and knife
- Blender or food processor (optional)
Ingredients
- 2 cups uncooked long grain rice
- 2 cups coconut milk
- 2 cups water
- 1 15 oz can of pigeon peas (guandú)
- 1 onion chopped
- 1 red bell pepper chopped
- 2 garlic cloves minced
- 2 Tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the rice in a fine mesh strainer and set it aside.
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, red bell pepper, and minced garlic to the pot and sauté until the onion is translucent and the pepper is slightly tender.
- Add the pigeon peas to the pot and stir to combine with the vegetables.
- Pour in the coconut milk and water and stir to combine.
- Add the rice to the pot and stir to combine with the other ingredients.
- Season with salt and pepper to taste.
- Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for about 25-30 minutes, or until the rice is cooked and the liquid has been absorbed.
- Remove the pot from the heat and let it sit for about 5 minutes before fluffing the rice with a fork.
- Serve hot and enjoy!
1 comment
The Panamanian arroz con guandú y coco recipe was a delightful surprise!