Rice With Green Pigeon Peas Recipes

RICE WITH GREEN PIGEON PEAS

Steps:

• Bring 3 cups of water to a boil.
• Add all the ingredients except for the rice. Stir until all the ingredients are well blended.
• Bring the liquid to a boil. Add rice and stir rice well into liquid.
• Reduce heat to simmer when the liquid starts to boil again.
• Cover saucepan with tight-fitting lid. Simmer for 15 minutes or until liquid is absorbed.
• Turn the rice. Insert a spoon to the bottom inside edge of the saucepan. Bring the bottom rice to the top.
• Place a banana leaf over rice (optional). Cover with lid and simmer for 30 minutes or until rice is tender.
• Remove banana leaf. Serve with roasted pork shoulder (pernil) and pasteles (our version of tamales).

PIGEON PEAS AND RICE

Steps:

• Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
• Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

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.