More like a bean than a pea, pigeon peas aren't as visually appealing as sweet green peas, but they soak up all the great flavors in this traditional Puerto Rican-style rice.
Slideshow: Latin American Recipes
3 tablespoons Puerto Rican Annatto Oil
1 small white onion, diced
1/4 cup sliced green olives
2 tablespoons capers
1 tablespoon adobo seasoning
2 teaspoons cumin
2 tablespoons minced garlic
2 cups long-grain rice
1/2 cup Puerto Rican Sofrito
1 cup tomato sauce
4 cups low-sodium chicken broth
15 1/2-ounce can pigeon peas, drained and rinsed
How to Make It
In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion and sauté for five minutes, until softened. Add the olives, capers, adobo, cumin, garlic, rice and sofrito and sauté for two minutes over moderate heat.
Add the tomato sauce and chicken broth, stirring, then cover and cook for 30 minutes. Remove from the heat, stir in the pigeon peas, and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve.
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