Puerto Rican Rice with Pigeon Peas
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- 8 oz
- Pigeon Peas, dried
- 1 oz
- Salt Pork, cubed
- Garlic cloves, chopped
- 1 Tbsp
- Olive Oil
- Medium onion, chopped
- Medium Red Bell Pepper, chopped
- Medium Green Bell Pepper, chopped
- Medium tomato, chopped
- 1 c
- 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
- 2 - 3
- Bay leaves
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.