Rice with Pigeon Peas

Rice with Pigeon Peas

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Try this easy new holiday side dish everyone will love! It's packed with flavor and nutrition: rice, vegetables, spices, cilantro and green pigeon peas or black eyed peas.

10 mins. to Prepare

40 mins. Cooking Time

0 mins. Standing Time

50 mins. Total

Servings: 10

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This recipe is: Low Fat


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HEAT oil in a large saucepan over medium heat. Add onion, bell pepper, 1 cup cilantro and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables are soft. Add rice; cook, stirring frequently, for 5 minutes or until rice turns opaque. Stir in diced tomatoes, oregano, achiote powder, pigeon peas and tomato paste; cook for 1 minute. Stir in bouillon mixture; bring to a boil. Cover tightly; reduce heat to low. Cook for 25 to 30 minutes or until tender and most of liquid has evaporated. Serve garnished with cilantro.

COOK'S TIP: To save time you can use 2 cups of prepared sofrito mix. Omit onion, green bell pepper, cilantro, garlic and diced tomatoes. In directions above add the sofrito mix instead of the diced tomatoes.

Amount Per Serving
Servings: 10
Calories from Fat30
 %Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 510mg21%
Carbohydrates 40g13%
Dietary Fiber 3g13%
Sugars 3g
Protein 6g
Vitamin A8%
Vitamin C30%
* Percent Daily Values are based on a 2,000 calorie diet.
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