RICE WITH PIGEON PEAS - ARROZ CON GANDULES
This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from About.com.
Provided by 1PugMom2
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
- 2.Add the rice, water, sazon and pigeon peas.
- 3.Bring to a boil. Let boil for 2 to 3 minutes.
- 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
- TIP: Do not use a lid with a vent that allows the steam to escape.
- Never lift the lid while cooking.
- 5.When finished cooking, stir the rice before serving. It should be light and fluffy.
PIGEON PEAS WITH RICE
carribbean style rice with peas. can substitute with other peas or beans( canned) to cut down on cook time
Provided by mdmillerr
Categories Brown Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- cook peas until tender, add onion, garlic and thyme simmer for 5 minutes add brown rice and remainder of ingredients cook on low fire until water is absorbed. about 3 cups to cook peas the another 2 when rice is added.
Nutrition Facts : Calories 601.3, Fat 15.4, SaturatedFat 10.8, Cholesterol 10.2, Sodium 122.9, Carbohydrate 97.1, Fiber 13.7, Sugar 5.1, Protein 21.3
YELLOW RICE WITH PIGEON PEAS
Provided by Maggie Ruggiero
Categories Olive Pepper Rice Tomato Side Ham Pea Cilantro Capers Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 16
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.
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