Rice with Pigeon Peas
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
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
|Calories from Fat||30|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Dietary Fiber 3g||13%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
No reviews have been found. Be the first to rate and review this recipe!