@thuynoithatdepp: Chó mèo than hoạt tính khử mùi

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Thursday 05 November 2026 14:50:12 GMT

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RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish. This is part 20 and today we’re taking a trip to the Dominican Republic to make some Arroz de moro con coco. A simple, tasty Dominican rice recipe featuring ‘Gandules’ (Pigeon peas) and coconut milk. Served alongside some patacones, stewed beef and avocado! This one reminds me a lot of the Colombian Arroz Coco and Trinidads chicken pelau! Full recipe below (2) 1 tbsp avocado oil 1 tsp brown sugar 1 red onion finely diced 1/2 large green pepper diced 1/2 a stalk of celery diced 1 tbsp sofrito (green seasoning) 1 tsp badia adobo seasoning (or your favourite all purpose seasoning) 1/2 tsp black pepper 1 tsp cayenne pepper 1 tsp dried oregano 1/2 cup coconut milk 1/2 cup chicken broth 1/2 cup par boiled long grain rice 180g drained and rinsed cooked pigeon peas Salt to taste Start by heating up a large stew pot on a medium high heat. Add the oil, then after 1 min add the brown sugar. Stir frequently until it caramelises deeply to a golden brown colour (as seen in the video). Add the onion, pepper and celery, cook for 5 minutes. Now add the sofrito and cook for a few minutes. Add the seasonings, and cook for a further minute. Now add the coconut milk, broth and mix well. Season to taste with salt, then cover and cook for 10 minutes. Once you’re happy with the flavour, add the rice and pigeon peas, cover and cook for 10 minutes on a low heat. Remove from heat and let steam for a further 15. Now remove lid and fluff up with a fork, then serve and enjoy! #rice #caribbeanfood #dominicanfood #dominicanrepublic #FoodTok

RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish. This is part 20 and today we’re taking a trip to the Dominican Republic to make some Arroz de moro con coco. A simple, tasty Dominican rice recipe featuring ‘Gandules’ (Pigeon peas) and coconut milk. Served alongside some patacones, stewed beef and avocado! This one reminds me a lot of the Colombian Arroz Coco and Trinidads chicken pelau! Full recipe below (2) 1 tbsp avocado oil 1 tsp brown sugar 1 red onion finely diced 1/2 large green pepper diced 1/2 a stalk of celery diced 1 tbsp sofrito (green seasoning) 1 tsp badia adobo seasoning (or your favourite all purpose seasoning) 1/2 tsp black pepper 1 tsp cayenne pepper 1 tsp dried oregano 1/2 cup coconut milk 1/2 cup chicken broth 1/2 cup par boiled long grain rice 180g drained and rinsed cooked pigeon peas Salt to taste Start by heating up a large stew pot on a medium high heat. Add the oil, then after 1 min add the brown sugar. Stir frequently until it caramelises deeply to a golden brown colour (as seen in the video). Add the onion, pepper and celery, cook for 5 minutes. Now add the sofrito and cook for a few minutes. Add the seasonings, and cook for a further minute. Now add the coconut milk, broth and mix well. Season to taste with salt, then cover and cook for 10 minutes. Once you’re happy with the flavour, add the rice and pigeon peas, cover and cook for 10 minutes on a low heat. Remove from heat and let steam for a further 15. Now remove lid and fluff up with a fork, then serve and enjoy! #rice #caribbeanfood #dominicanfood #dominicanrepublic #FoodTok

#FFWSGF2026 #FreeFireTH

#FFWSGF2026 #FreeFireTH

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