Recipe: rice and pigeon peas
Rice and Pigeon Peas (Arroz con Gandules? Puerto Rico)
This is the nationwide rice and bean dish of Puerto Rico.
3 tablespoons olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1 medium green bell pepper, seeded, diced and de-ribbed
1/2 cup canned tomato sauce
1/2 cup pimiento-stuffed olives, drained pipes
5 cups cold water
1 (16 ounce) can pigeon peas, drained
2 1/2 cups long-grain rice
1 tablespoon capers, drained
1 teaspoon dried powdered oregano
1 tablespoon finely minced fresh parsley
1 tablespoon carefully minced fresh basil
1 vial saffron threads or 1/4 teaspoon turmeric
Salt, to taste
Freshly-ground black pepper, to taste
1 medium red bell pepper, diced (for garnish)
Heat the olive oil over medium-high heat in a large pot. Sauté onions, garlic and green bell pepper, stirring sometimes, for 5 minutes.
Stir in the tomato sauce, olives, capers, oregano, parsley, basil, saffron threads or turmeric, salt and pepper; then add water and pigeon peas. Increase the heat to high. Add the rice, stir once, and bring it to a boil. Boil and cover, without stirring, up until most of the water has actually been taken in, about 10 minutes.
Stir the rice when from the bottom to the top; cover, and cook for around 20 minutes more. Check the rice for doneness.
Spoon the rice into a serving meal, garnish with red bell pepper, and serve simultaneously.
Serves 12 as a side meal or 6 as a main dish.
Stir in the tomato sauce, olives, capers, oregano, parsley, basil, saffron threads or turmeric, salt and pepper; then add water and pigeon peas. Increase the heat to high. Add the rice, stir when, and bring it to a boil. Stir the rice as soon as from the bottom to the top; cover, and cook for roughly 20 minutes more. Check the rice for doneness.
