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Pigeon Peas Rice

chefmilani's picture
This a classic puertorrican recipe usually served during xmas with pork. It is a great side dish for any protein especially fried pork chops!!! I love this recipe, this is my favorite type of rice!! For more spanish recipes visit www.personalchefpr.com
Ingredients
  Salt 1 Tablespoon
  Pepper 1 Tablespoon
  Cumin 1⁄2 Tablespoon
  Cappers 1 Tablespoon
  Achiote/Sazon 1 Tablespoon (Find It In The Spanish Section Of The Supermarket)
  Lipstcik/Sazon (find it in the spanish section of the supermarket) 1 Tablespoon (achiote)
  Rice 2 Cup (32 tbs)
  Vegetable oil 2 Tablespoon
  Cilantro 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Cooking ham/Pork chop seasoned with salt and pepper 1⁄2 Cup (8 tbs)
  Pigeon peas 16 Ounce
  Beef 1 Tablespoon
  Onions 1⁄2 Cup (8 tbs) (Small Dice)
  Green cuban peppers 1⁄4 Cup (4 tbs) (Small Dice)
Directions

1. Heat the oil.
2. Add the vetable oil.
3. Add ham or pork chop cook for two minutes at high temperature.
4. Add the peppers, onions, cilantro, salt, pepper and cumin. Cook for 4 minutes.
5. Add the beef base, lipstick (achiote o sazon) and cook for 2 minutes.
6. Add pigeon peas and mix well, add rice. Make sure the rice is that pretty orange color.
7. Add water, cover rice, the water should be Ā½ inch over the rice. A good trick to know if you have enough water in your rice is to put a large spoon in the middle and if it stays standing up, it means you have enough water. Taste the water and add more salt and pepper if necessary.
8. When the rice absorbs all the water, mix and create a dome in the center of the pot. Cover the rice and lower the temperature to low. Cook covered for 20 minutes. Try not to open the lid because you will let the vapor out. And this makes your cooking time longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Ingredient: 
Rice
Occasion: 
Christmas
Preparation Time: 
7 Minutes
Cook Time: 
20 Minutes
Ready In: 
27 Minutes
Servings: 
4
Subtitle: 
Rice and pigeon peas

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