PIGEON PEAS AND RICE
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
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.
PIGEON PEAS AND RICE
I like the browned bits that cling to the skillet, like the socarrat of a paella, when I cook this side dish for my family. I like it so much, in fact, that I serve everyone the fluffy top part and when I'm back in the kitchen I scrape that part off and serve it to myself.
Yield serves 8
Number Of Ingredients 7
Steps:
- Combine 3 cups water with the peas, rice, onion, lemon zest, ginger, garlic, and cumin in a medium skillet set over high heat. Bring the mixture to a boil, reduce the heat to low, and simmer for 15 minutes.
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