Latin rice and pigeon pea main dish can be made with other peas or beans.
Original recipe makes 12 servings
Ingredients
2 green bell peppers, diced
1 onion, chopped
6 cloves garlic, minced
1 bunch cilantro, finely chopped
3 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (.25 ounce) package Spanish seasoning
3 cups uncooked brown rice
2 (15 ounce) cans pigeon peas, drained
6 cups boiling water
Directions
- Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
- Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
- Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
- Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
Nutrition
Calories: 237 kcal
Carbohydrates: 42 g
Cholesterol: 0 mg
Fat: 4.9 g
Fiber: 5.6 g
Protein: 7.1 g
Sodium: 400 mg
