A Tale of Two Rice Recipes

In Panama, we prepare rice in many different ways; sometimes with coconut milk, or various beans and peas. Anything you want, really. Two of my favorites are Arroz con Frijoles Negros (rice with black beans) and Arroz con Camarones Secos (rice with dried shrimp).

They're both easy to make and follow the same process as the recipe for Arroz con Guandú. For the black beans, I used dried beans and cooked them in the coconut milk, as detailed in the recipe below, but you can use canned beans. For the one with the dried shrimp and guandú, I cooked both of those in the coconut milk first, then followed the recipe.

For the Arroz con Coco y Frijoles Negros (Black beans & rice with coconut)
2 cups rice
1/2 cup dry black beans
2 cups coconut milk
3 cups water
1/3 cup salt pork or bacon
1 tbsp vegetable oil

For the Arroz con Camaroncitos Secos y Guandú (Rice w/dried shrimp & pigeon peas)
2 cups rice
1 cup frozen guandú (pigeon peas)
1/2 cup dried shrimp
2 cups coconut milk
3 cups water
1/3 cup salt pork or bacon
1 tbsp vegetable oil

Method for both versions:
In a pot with a tight-fitting lid, brown the salt pork/bacon rendering some of its fat. Add the guandúes (pigeon peas), coconut milk. Bring it to a boil, then reduce the heat until it simmers. Cook it until the peas are tender, about 40 minutes. Strain the liquid and measure, add enough water to make 3-1/3 cps of liquid, set aside.

This recipe uses the frozen peas, however, if you are using the canned variety, just skip the step above. Instead, drain, rinse and strain the beans, then add coconut milk and water to measure 3-1/3 cups. Fry the salt pork or bacon just before adding the rinsed rice.

Add oil to the pan with the peas, rinse the rice and add it to the pot stirring all the ingredients. Add the liquid, check the salt, stir this well. Make sure you remove any drippings that may have been stuck to the bottom of the pan. Bring it to a slow boil; once the liquid boils do not stir it again. Keep the temperature on medium high.

Once the liquid is almost completely evaporated, bring the temperature to low and cover with the lid. Allow to steam undisturbed for 40 minutes. When you remove the lid, all the peas will be at the top, go ahead and stir them into the rice. You're done!