Pigeon Peas with Yellow Rice
By
Daily Inspiration S
@DailyInspiration
8
A flavorful taste of the Caribbean.
Recipe is from Gourmet Magazine.
Recipe is from Gourmet Magazine.
Ingredients
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1cubanelle pepper, seeded and chopped
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5 smallfresh sweet peppers, halved and seeded
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1/2 cchopped onion
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2chopped garlic gloves
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1 1/4 cchopped cilantro, coarsely chopped
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1roma tomato, chopped
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FOR THE RICE:
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1/4 lbdiced ham
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1/4 cannatto oil
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1/3 cpimento-stuffed olives, chopped
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1 Tbspcapers, drained
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2 clong grain white rice
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15 ozpigeon peas, rinsed and drained
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3 1/2 cwater
How to Make Pigeon Peas with Yellow Rice
- Purée first six sofrito ingredients in a food processor.
- Cook 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.
- Add sofrito ingredients, olives and capers and cook, stirring, until liquid has evaporated - about 5 minutes.
- Add rice and cook, stirring, until it sizzles - approximately 2 minutes.
- Stir 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.
- Cut a parchment paper large enough to cover the rice. Place parchment directly over rice and cover pot with a tight-fitting lid.
- Reduce heat to low and cook, undisturbed, for 30 minutes.
- Remove from heat, then discard parchment paper and gently fluff rice with a fork.
About Pigeon Peas with Yellow Rice
Course/Dish: Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: Caribbean
Dietary Needs: Dairy Free
