Rice with Pigeon Peas
As one of the most popular dishes of Puerto Rico, you know this dish is about more than food. Bring this time-honored Hispanic classic to your table for Thanksgiving.
8
20 minutes
45 minutes
1. Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.
2. Preheat 4-quart stockpot on medium-high 2–3 minutes; add oil to pan. Stir in onions, cilantro, bell peppers, and garlic; cook 5 minutes. Stir in tomatoes and salt; cook 1 more minute.
3. Stir in remaining ingredients until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.
4. Reduce heat to low. Cover pot with lid; cook 18–20 minutes. Remove from heat and let stand 5 minutes or until rice is tender and liquid has been absorbed. Serve.
Ingredients
3 cloves garlic
1 medium white onion
1/2 bunch fresh cilantro
1 small green bell pepper
1 medium tomato
4 green onions
1 (15.5-oz) can pigeon peas
1 tablespoon vegetable oil
1 teaspoon kosher salt
2 cups white rice
3 cups water
1 cube chicken bouillon
1 (0.17-oz) packet sazón seasoning
Instructions
1. Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.
2. Preheat 4-quart stockpot on medium-high 2–3 minutes; add oil to pan. Stir in onions, cilantro, bell peppers, and garlic; cook 5 minutes. Stir in tomatoes and salt; cook 1 more minute.
3. Stir in remaining ingredients until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.
4. Reduce heat to low. Cover pot with lid; cook 18–20 minutes. Remove from heat and let stand 5 minutes or until rice is tender and liquid has been absorbed. Serve.
Nutritional Information
CALORIES 240kcal; FAT 2g; SAT FAT 0g; TRANS FAT 0g; CHOL0mg; SODIUM 570mg; CARB 48g; FIBER 3g; SUGARS 2g; PROTEIN 6g; POTASSIUM 4%; VIT D 0%; CALC 2%; IRON 10%
Rice with Pigeon Peas
Servings: 8
Total Time: 45 minutes
Ingredients
3 cloves garlic
1 medium white onion
1/2 bunch fresh cilantro
1 small green bell pepper
1 medium tomato
4 green onions
1 (15.5-oz) can pigeon peas
1 tablespoon vegetable oil
1 teaspoon kosher salt
2 cups white rice
3 cups water
1 cube chicken bouillon
1 (0.17-oz) packet sazón seasoning
Instructions
1. Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.
2. Preheat 4-quart stockpot on medium-high 2–3 minutes; add oil to pan. Stir in onions, cilantro, bell peppers, and garlic; cook 5 minutes. Stir in tomatoes and salt; cook 1 more minute.
3. Stir in remaining ingredients until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.
4. Reduce heat to low. Cover pot with lid; cook 18–20 minutes. Remove from heat and let stand 5 minutes or until rice is tender and liquid has been absorbed. Serve.
Nutritional Information
CALORIES 240kcal; FAT 2g; SAT FAT 0g; TRANS FAT 0g; CHOL0mg; SODIUM 570mg; CARB 48g; FIBER 3g; SUGARS 2g; PROTEIN 6g; POTASSIUM 4mg; VIT D 0%; CALC 2%; IRON 10%
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