Pigeonpeasandrice Recipes

PIGEON PEAS AND RICE

Steps:

• Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
• In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
• Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
• Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.

PIGEON PEA RICE: ARROZ CON GANDULES

Steps:

• Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.

COCONUT RICE WITH PIGEON PEAS

Steps:

• Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
• Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
• Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
• To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.

ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

Steps:

• In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.

PIGEON PEAS AND RICE

Steps:

• Place the olive oil in a deep saucepan and saute the onion, garlic, green pepper, oregano, basil, cayenne and salt pork until the onion is translucent.
• Drain the pigeon peas and add to the mixture. Stir to coat, approximately 1 to 2 minutes. Add the bay leaf and enough water to cover and simmer until the peas are firm, about 1 hour. Adjust water and add salt and pepper to taste if desired.
• Add the rice and enough water to cover to a depth of 1 inch. Continue simmering until the rice is done, about 20 minutes. Adjust the seasonings. Let stand for 15 minutes. Stir before serving.

RICE WITH PIGEON PEAS - ARROZ CON GANDULES

Steps:

• 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
• 2.Add the rice, water, sazon and pigeon peas.
• 3.Bring to a boil. Let boil for 2 to 3 minutes.
• 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
• TIP: Do not use a lid with a vent that allows the steam to escape.
• Never lift the lid while cooking.
• 5.When finished cooking, stir the rice before serving. It should be light and fluffy.

RICE WITH PIGEON PEAS

Steps:

• Cook and stir first 5 ingredients in large skillet on medium-high heat 5 min. or until vegetables are crisp-tender.
• Add water, peas, tomato sauce and seasonings; stir. Bring to boil.
• Stir in rice; cover. Simmer on medium-low heat 20 min. or until rice is tender.