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:
★★★★★ 3 votes
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

Step-By-Step

1In a large rice pot saute cubed salt pork and ham cubes in olive oil.

2Add onion and peppers to meat and saute. Cover and simmer for 15 minutes.

3Add 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.

4Stir in Annatto powder or oil. Add in the olives.

5Add 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

6Let 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