Yellow Rice With Pigeon Peas Recipe

Name: Yellow Rice With Pigeon Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cubanelle pepper (Italian frying pepper), seeded and chopped; 5 fresh aji dulce (small sweet chiles), halved and seeded; 1/2 cup chopped onion; 2 garlic cloves, chopped; 1/2 cup coarsely chopped cilantro; 3 fresh recao leaves (culantro; see cooks' note, below), chopped; 1 plum tomato, chopped; 1 (1/4-pound) piece smoked ham, diced; 1/4 cup; 1/3 cup chopped pimiento-stuffed olives; 1 tablespoon drained bottled capers; 2 cups long-grain white rice; 1 (15-ounce) can pigeon peas, rinsed and drained; 3 1/2 cups water

Servings: persons

1 Cubanelle pepper (Italian frying pepper), seeded and chopped
5 fresh aji dulce (small sweet chiles), halved and seeded
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 cup coarsely chopped cilantro
3 fresh recao leaves (culantro; see cooks' note, below), chopped
1 plum tomato, chopped
1 (1/4-pound) piece smoked ham, diced
1/4 cup
1/3 cup chopped pimiento-stuffed olives
1 tablespoon drained bottled capers
2 cups long-grain white rice
1 (15-ounce) can pigeon peas, rinsed and drained
3 1/2 cups water

1
Puree all sofrito ingredients in a food processor.
2
Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
3
Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes. Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes. Add rice and cook, stirring, until it sizzles, about 2 minutes.
4
Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer. Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
5
Gently stir from bottom to top, then smooth top of rice. Place parchment round directly over rice and cover pot with a tight-fitting lid. Reduce heat to low and cook, undisturbed, 30 minutes.
6
Remove from heat, then discard parchment and gently fluff rice with a fork. Cover with lid and let stand 10 minutes.

500

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Cubanelle pepper (Italian frying pepper), seeded and chopped, 5 fresh aji dulce (small sweet chiles), halved and seeded, 1/2 cup chopped onion, 2 garlic cloves, chopped, and more.

Yes, Yellow Rice With Pigeon Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yellow Rice With Pigeon Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions