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.

No additional tips available.

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

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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.

Yellow Rice With Pigeon Peas

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