Puerto Rican Rice with Pigeon Peas

Stephanie Rudy

By
@lavenderfire1467

This is a meal in it's self. This rice dish tastes good with homemade salsa. I double the recipe for my family size. We don't like bell peppers that much, so I don't use as much, or just leave them out. You can also add some diced Chorizo to this dish if you like.


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

8 oz
Pigeon Peas, dried
1 oz
Salt Pork, cubed
2
Garlic cloves, chopped
1 Tbsp
Olive Oil
1
Medium onion, chopped
1
Medium Red Bell Pepper, chopped
1
Medium Green Bell Pepper, chopped
1
Medium tomato, chopped
1 c
Rice
1 pkg
Ham chunks
10 oz
Green olives, pitted
1 Tbsp
Annatto powder or 1 tbsp Annatto oil
Sea salt and black pepper to taste
Onion Powder and Garlic Powder
1 1/2 c
Water
2 - 3
Bay leaves

Directions Step-By-Step

1
In a large rice pot saute cubed salt pork and ham cubes in olive oil.
2
Add onion and peppers to meat and saute. Cover and simmer for 15 minutes.
3
Add diced tomato, bay leaves, dried pigeon peas, and 1 1/2 cup of water. Simmer covered on low for another 15 minutes til peas are tender. Almost all of the liquid should be gone.
4
Stir in Annatto powder or oil. Add in the olives.
5
Add rice to pot with 2 cups of water. Bring to a boil, stir, cover and simmer for 25 minuttes. Add salt and season to taste
6
Let stand for 5 minutes before taking off the lid, remove bay leaves and serve with fresh salsa.

About this Recipe

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Spanish
Other Tag: Quick & Easy