puerto rican rice with pigeon peas
(3 ratings)
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
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8 ozPigeon Peas, dried
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1 ozSalt Pork, cubed
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2Garlic cloves, chopped
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1 TbspOlive Oil
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1Medium onion, chopped
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1Medium Red Bell Pepper, chopped
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1Medium Green Bell Pepper, chopped
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1Medium tomato, chopped
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1 cRice
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1 pkgHam chunks
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10 ozGreen olives, pitted
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1 TbspAnnatto powder or 1 tbsp Annatto oil
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Sea salt and black pepper to taste
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Onion Powder and Garlic Powder
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1 1/2 cWater
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2 - 3Bay leaves
How To Make puerto rican rice with pigeon peas
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1In a large rice pot saute cubed salt pork and ham cubes in olive oil.
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2Add onion and peppers to meat and saute. Cover and simmer for 15 minutes.
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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.
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4Stir in Annatto powder or oil. Add in the olives.
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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
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6Let stand for 5 minutes before taking off the lid, remove bay leaves and serve with fresh salsa.
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