Rice With Pigeon Peas Pork Bacon Recipes

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PIGEON PEAS AND RICE



Pigeon Peas and Rice image

Provided by Guy Fieri Bio & Top Recipes

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
6 strips applewood-smoked bacon, finely chopped
1/2 cup finely chopped onion
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
One 15-ounce can pigeon peas, drained and rinsed
One 14.5-ounce can chopped roasted tomatoes
2 cups low-sodium chicken stock
1/4 cup finely chopped cilantro leaves, for garnish
1/4 cup chopped scallions, for garnish

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.

RICE WITH PEAS AND BACON



Rice with Peas and Bacon image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ounces slab bacon, cut into 1/2-inch strips or lardons (about 2 cups)
2 cups instant rice
1 cup frozen peas
1/2 teaspoon salt
1/4 cup grated Parmesan
2 tablespoons unsalted butter
Zest and juice of 1 lemon
Freshly ground black pepper

Steps:

  • In a skillet over medium heat, cook the bacon lardons until browned and crispy. Transfer to a paper towel-lined plate and set aside.
  • In a medium saucepan, combine the rice with the recommended amount of water on the package. Add the peas and salt and cook according to the rice package instructions.
  • Stir in the Parmesan, butter, lemon zest and juice and black pepper. Mix in the bacon and serve.

ARROZ CON GANDULES (RICE WITH PIGEON PEAS)



Arroz con Gandules (Rice with Pigeon Peas) image

Feed a crowd with this authentic Arroz con Gandules recipe, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings. -Evelyn Robles, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 12

1/2 cup sofrito
2 tablespoons canola oil
4 cups uncooked long grain rice
1 envelope Goya sazon with coriander and annatto
7 cups water
1 can (15 ounces) pigeon peas, drained
2 cans (5 ounces each) Vienna sausage, drained and chopped
1/2 cup tomato sauce
1-1/4 teaspoons salt
1 envelope Goya ham-flavored concentrate
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 537mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

PARMESAN RICE AND PEAS WITH BACON



Parmesan Rice and Peas with Bacon image

Start healthy habits early in your child's life. Kids are never too young to hear about the importance of fruits and vegetables and other ways to eat well; take them on walks or find other ways to be active and practice portion control.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 7

2 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
1 cup uncooked long-grain regular rice
2 cups Progresso™ chicken broth (from 32 oz carton)
1 cup frozen sweet peas, thawed
3/4 cup grated Parmesan cheese
1/8 teaspoon pepper

Steps:

  • In 2-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp. Stir in onion. Cook about 1 minute, stirring occasionally, until onion is tender.
  • Stir in rice until well coated with bacon drippings. Stir in broth. Heat to boiling; reduce heat to low. Cover and simmer about 20 minutes or until rice is tender and broth is absorbed.
  • Gently stir in peas. Cover and cook 1 to 2 minutes or until peas are hot; remove from heat. Stir in cheese and pepper.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 10 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g

RICE WITH PIGEON PEAS, PORK & BACON



Rice with Pigeon Peas, Pork & Bacon image

When is a rice dish more than just a rice dish? When it's made with pork tenderloin bits, bacon, peppers, onions and garlic.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 15

1 pork tenderloin (1/2 lb.), cut into bite-size pieces
5 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 small onion, chopped
1/2 cup chopped red peppers
1/2 cup chopped green peppers
2 cloves garlic, minced
2 cups long-grain white rice, uncooked
1 can (15 oz.) pigeon peas, rinsed
1 cup dry white wine
1 Tbsp. chicken bouillon
2 bay leaves
1/2 tsp. ground cumin
2 Tbsp. annatto paste
2 cups hot water
1/2 cup chopped fresh cilantro

Steps:

  • Heat oven to 350°F.
  • Cook tenderloin and bacon in ovenproof Dutch oven or large deep skillet on medium-high heat 5 min. or until tenderloin is golden brown, stirring frequently. Add onions, peppers and garlic; stir. Cook 3 min. or until vegetables are crisp-tender, stirring frequently. Add next 6 ingredients; bring to boil.
  • Dissolve annatto paste in 1 cup hot water. Add to rice mixture; stir in remaining hot water and cilantro. Bring to boil; simmer on medium-low heat 5 min. Remove and discard bay leaves. Cover with lid.
  • Bake 25 to 30 min. or until rice is tender.

Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

PIGEON PEAS AND RICE



Pigeon Peas and Rice image

Provided by Daryl Royster Alexander

Categories     side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
2 tablespoons green pepper, minced
1/2 teaspoon oregano
1 teaspoon basil
Pinch of cayenne
2 ounces salt pork cut into 1/4-inch strips (optional)
1/2 pound dried pigeon peas (soaked overnight)
Salt and freshly ground black pepper to taste
1 large bay leaf
1 pound long-grain 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.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 1 gram

PIGEON PEAS WITH RICE



Pigeon Peas With Rice image

carribbean style rice with peas. can substitute with other peas or beans( canned) to cut down on cook time

Provided by mdmillerr

Categories     Brown Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups medium grain brown rice
2 cups frozen pigeon peas
1 cup coconut milk
2 tablespoons butter
1/2 onion, chopped
2 garlic cloves
thyme
2 tablespoons ketchup
salt

Steps:

  • cook peas until tender, add onion, garlic and thyme simmer for 5 minutes add brown rice and remainder of ingredients cook on low fire until water is absorbed. about 3 cups to cook peas the another 2 when rice is added.

Nutrition Facts : Calories 601.3, Fat 15.4, SaturatedFat 10.8, Cholesterol 10.2, Sodium 122.9, Carbohydrate 97.1, Fiber 13.7, Sugar 5.1, Protein 21.3

ARROZ AMARILLO CON GANDULES (RICE AND PIGEON PEAS)



Arroz Amarillo Con Gandules (Rice and Pigeon Peas) image

Arroz Con Gandules is considered a Puerto Rican dish, but we have always consumed "Arroz Con Gandules" in my household,

Provided by Michelle Figueroa

Categories     Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pigeon peas
3 cups long-grain white rice
water (depends what type of rice if you use regular long grain rice it's 1 1/2 cups water per 1 cup rice, i)
1/4-1/2 lb pork, cut into little cubes like 1/2 inch big (like pork shoulder or boneless leg of pork, etc.)
1 small green bell pepper, finely minced
1 medium onion, finely minced
5 -6 garlic cloves, mashed to a paste (through a garlic press)
salt, to taste at least 2 teaspoons
1/2-1 teaspoon ground cumin (to taste don't over do it for this dish or it will over power it)
1 sazon goya con culantro y achiote
lard (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or bacon grease (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,)

Steps:

  • Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
  • Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
  • Season pork cubes with 1 teaspoon salt (trust me) and add to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
  • Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 1 teaspoon salt, 1 teaspoon "Bijol", and 1/2- 1 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
  • Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.
  • Serve with whatever you want, I like it with a simple salad, of sliced tomato, cucumber, and onion dressed in lime and salt along with a meat dish that's grilled or pan-fried.
  • NOTE:.
  • (1)You can adjust this to your stove top, fry the pork, and make the sofrito (sautee of onion, garlic, and bell pepper) add the cleaned drained rice stir well to coat with sofrito, add water, salt, cumin, bijol, and drained can of pigeon peas, bring to a boil, stir, then cover and lower heat to low to cook for about 30 minutes covered, then open to check if it's done if so turn off heat and fluff.

Nutrition Facts : Calories 632.9, Fat 3.5, SaturatedFat 1, Cholesterol 15.9, Sodium 28.9, Carbohydrate 121.6, Fiber 12.4, Sugar 1.2, Protein 27.7

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