Christmas Coconut Pigeon Pea Moro with Ginger, Roasted Peppers, and Lime

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the red bell pepper whole or halved on a tray and roast for 15 to 18 minutes, until the skin is blistered and lightly charred. Cover for 5 minutes, then peel, seed, and slice into strips.

2. 2

   While the pepper roasts, heat the vegetable oil in a heavy-bottomed pot over medium heat. Sauté the red onion for 3 to 4 minutes until softened.

3. 3

   Add the garlic and grated fresh ginger. Cook for 30 to 45 seconds, stirring constantly so they do not burn.

4. 4

   Stir in the tomato paste, fresh thyme, dried oregano, and bay leaf. Cook for 1 minute to deepen the flavor.

5. 5

   Add the cooked pigeon peas, green olives, and capers. Mix well so they are coated with the seasoning base.

6. 6

   Pour in the coconut milk and water, including the reserved pigeon pea liquid within that measure if available. Season with salt, black pepper, lime zest, and half of the lime juice. Bring to a gentle boil.

7. 7

   Add the rinsed rice and stir only once to distribute it evenly. When it returns to a boil, reduce the heat to medium-low.

8. 8

   Cook uncovered for 8 to 10 minutes, until the liquid level sits just below the rice. Arrange the roasted pepper strips on top without overmixing.

9. 9

   Cover the pot tightly and cook over low heat for 15 to 18 minutes, until the rice is tender and the liquid has been absorbed.

10. 10

    Turn off the heat and let the moro rest, covered, for 10 minutes. Remove the bay leaf.

11. 11

    Fluff the rice with a fork. Add the remaining lime juice and the chopped fresh cilantro. Taste and adjust salt if needed.

12. 12

    Serve hot as a Christmas side dish or as a main course, making sure each serving includes pigeon peas, roasted pepper, and coconut rice.