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  Added: Nov 20, 2008  •  Visited (784)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Rice With Pigeon Peas
What You Need:
  • ˝ pound dried gandules (pigeon peas), rinsed
  • 3 cups water
  • 1 ounce salt pork, chopped small
  • 2 ounces ham, chopped small
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, cored, seeded, and chopped small
  • 1 medium green bell pepper, cored, seeded, and chopped small
  • 1 medium yellow onion, peeled and chopped small
  • 1 medium tomato, chopped small
  • 1 tablespoon Annatto Oil
  • 1 cup converted Rice
  • Freshly ground black pepper to taste
  • 2 cups cold water
  • Salt to taste

  • How To Cook:
    1. In a small pot bring the gandules and 3 cups of water to a boil. Cover, turn off the heat, and allow standing for 1 hour. Drain the peas, reserving the water.

    2. In a 6-quart pot saute the salt pork, ham, and garlic in the olive oil for a few minutes.

    3. Add both bell peppers and the onion, cover, and cook over medium heat until the onion begins to turn transparent. Add the tomato, drained gandules, and 1˝ cups of the reserved water.

    4. Simmer, covered, over low heat for 15 minutes until the peas are almost tender and most of the liquid is gone.

    5. Stir in the annatto oil, rice, black pepper, and 2 cups of cold water. Bring to a boil and simmer covered for 15 to 20 minutes until liquid is absorbed and rice is tender. Add salt if needed.

    NOTE:
        If you cannot find pigeon peas, also called gandules, try dried black-eyed peas. Gandules, or pigeon peas, can be found in Latino or Mexican markets.
     
    To Serve: 8
    This recipe is also available in:
    Cuisine » Americas » Puerto Rico
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Vegetables » Peas
    Dish » Side Dishes

     





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