Pigeon Peas with Yellow Rice

Daily Inspiration S

By
@DailyInspiration

A flavorful taste of the Caribbean.



Recipe is from Gourmet Magazine.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1
cubanelle pepper, seeded and chopped
5 small
fresh sweet peppers, halved and seeded
1/2 c
chopped onion
2
chopped garlic gloves
1 1/4 c
chopped cilantro, coarsely chopped
1
roma tomato, chopped

FOR THE RICE:

1/4 lb
diced ham
1/4 c
annatto oil
1/3 c
pimento-stuffed olives, chopped
1 Tbsp
capers, drained
2 c
long grain white rice
15 oz
pigeon peas, rinsed and drained
3 1/2 c
water

Step-By-Step

1Purée first six sofrito ingredients in a food processor.

2Cook ham in annatto oil in pot over medium-high heat (be sure that ham is dry before adding it to the oil), stirring occasionally, until starting to crisp up, approximately 4 minutes.

3Add sofrito ingredients, olives and capers and cook, stirring, until liquid has evaporated - about 5 minutes.

4Add rice and cook, stirring, until it sizzles - approximately 2 minutes.

5Stir in the peas, water and 1 1/4 tsp. salt - bring to a simmer. Simmer uncovered over medium-high heat until almost all of the liquid is absorbed - approximately 10 minutes. Reduce heat to medium when water falls below the level of rice. Gently stir from bottom to top, then smooth the top of the rice.

6Cut a parchment paper large enough to cover the rice. Place parchment directly over rice and cover pot with a tight-fitting lid.

7Reduce heat to low and cook, undisturbed, for 30 minutes.

8Remove from heat, then discard parchment paper and gently fluff rice with a fork.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: Caribbean
Dietary Needs: Dairy Free