PIGEON PEAS AND RICE
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
- Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.
SPANISH RICE AND PIGEON PEAS ( ARROZ CON GANDULES)
Make and share this Spanish Rice and Pigeon Peas ( Arroz con Gandules) recipe from Food.com.
Provided by jb41848
Categories Long Grain Rice
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
- Stir fry for 3 minutes.
- Then put the rice in and stir well.
- Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
- As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
- After 20 minutes turn rice over again and serve.
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