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Rice with Pigeon Peas

emaninthekitchen(3)

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#waivio

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Transport your taste buds to the Caribbean with this aromatic and flavorful Rice with Pigeon Peas. This comforting dish, known as "Arroz con Gandules" in Spanish, is a staple in many Caribbean kitchens. Packed with vibrant colors and spices, it's perfect for family dinners or festive gatherings.

Ingredients

🍚 2 cups basmati rice, washed and soaked for 20 minutes
🟢 1/2 green bell pepper, diced
🔴 1/2 red bell pepper, diced
🟠 1/2 orange bell pepper, diced
🌶️ 1 jalapeño, deseeded, diced
🧅 1 medium onion, chopped
🧄 2 cloves garlic, minced
🌿 Cilantro, as much as desired
🫒 1/2 cup Manzanilla olives
🐔 2 tablespoons chicken bouillon
🌾 1 teaspoon cumin
🌿 1 teaspoon oregano
🟧 1 packet of Sazón
🍅 1 8oz can tomato sauce
🧂 1 teaspoon salt
💧 2 1/2 cups hot water
🫘 2 cups pigeon peas
🥄 2 tablespoons oil

Instructions

1- Prepare the Pigeon Peas:

If using fresh or frozen peas, add them to a pot of boiling water and cook for 10-12 minutes until tender.
Drain and set aside. If using canned peas, skip this step.

2- Sauté Aromatics:

Heat 2 tablespoons of oil in a large pot over medium heat.
Add the chopped onion and minced garlic. Sauté for about 2 minutes until fragrant and translucent.

3- Cook the Vegetables:

Add the diced green, red, and orange bell peppers, along with the jalapeño.
Sauté for another 1 minute.

4- Combine Ingredients:

Stir in the cooked or canned pigeon peas and Manzanilla olives.
Add as much chopped cilantro as desired.
Add the washed and soaked basmati rice to the pot, stirring to combine all ingredients evenly.

5- Season and Flavor:

Mix in the chicken bouillon, cumin, oregano, Sazón packet, canned tomato sauce, and hot water.
Stir well, and taste to adjust the seasoning. Add 1 teaspoon of salt or to your preference.

6- Cook the Rice:

Bring the mixture to a gentle boil, then cover the pot and reduce the heat to low.
Allow the rice to cook for 20 minutes or until the water is absorbed.

7- Rest and Serve:

Once the water is absorbed, fluff the rice with a fork.
Cover and let it sit for an additional 5 minutes before serving. Garnish with more cilantro if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Calories per Serving: 350
Proteins per Serving: 8g
Fats per Serving: 10g
Carbohydrates per Serving: 60g
Equipment: Large pot, spatula, measuring cups, spoon