Yellow Rice With Pigeon Peas Recipes

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.

YELLOW RICE WITH PIGEON PEAS

Steps:

• Make Sofrito:
• Purée all sofrito ingredients in a food processor.
• Make rice:
• Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
• Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes. Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes. Add rice and cook, stirring, until it sizzles, about 2 minutes.
• Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer. Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
• Gently stir from bottom to top, then smooth top of rice. Place parchment round directly over rice and cover pot with a tight-fitting lid. Reduce heat to low and cook, undisturbed, 30 minutes.
• Remove from heat, then discard parchment and gently fluff rice with a fork. Cover with lid and let stand 10 minutes.

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.

YELLOW RICE WITH PEAS

Steps:

• Heat oil in large skillet on medium heat. Add onion; cook and stir 3 minutes until softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.
• Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in peas; cover. Cook 5 to 8 minutes or until rice is tender.

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.

YELLOW RICE WITH PIGEON PEAS A AL MARIAH CAREY

Steps:

• Note if using brown, soak it a bit first and NO it should NOT be crunchy when done.
• Melt butter in saucepan. Add onion and saute until translucent.
• Add the rice and turmeric and lightly saute until coated. Add water, salt, base, peas and seasonings.
• Cover and let simmer until water is absorbed. If any water is left, turn off heat and let rest, keeping covered because the rice will continue to cook without burning. Note, check your directions for brown. The above was from the original recipe for white.