Real Recipes From Real Home Cooks ®

puerto rican rice with pigeon peas

(3 ratings)
Recipe by
Stephanie Rudy
Orlando, FL

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.

(3 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 25 Min
method Stove Top

Ingredients For puerto rican rice with pigeon peas

  • 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

How To Make puerto rican rice with pigeon peas

  • 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.

Categories & Tags for Puerto Rican Rice with Pigeon Peas:

ADVERTISEMENT
ADVERTISEMENT