Pigeon Pea Rice (Arroz con Gandules)

Filed under Caribbean Rice

Servings: 8

Recipe courtesy Ingrid Hoffmann, 2008.

Ingredients

  • 1 tsp Vegetable oil
  • 8 slice Bacon, finely chopped
  • 1/2 cup Onion, finely chopped
  • 1/2 cup Cilantro, leaves, finely chopped, plus more for garnish
  • 2 cup Long grain rice, white
  • 1 can Ro-Tel, 10-ounce chopped tomatoes and green chiles
  • 1 tsp Oregano, dried
  • 1 tsp Ground cumin
  • 1 tsp Kosher salt
  • 1 pinch Achiote powder, optional
  • 1 can Pigeon peas, 15-ounce green gandules, rinsed and drained
  • 2 tbsp Tomato paste
  • 4 cup Water

Directions

  1. Fry the bacon in the oil in a 3-quart saucepan over medium heat until crisp. Add the onion and cilantro and cook 5 minutes, until soft.
  2. Add the rice, tomatoes, oregano, cumin, salt, achiote and pigeon peas and cook 5 to 7 minutes, until the rice is opaque.
  3. Stir in the tomato paste and water and bring to a boil. When the water is absorbed, cover tightly, reduce to low and cook 25 to 30 minutes, until tender. Garnish with cilantro.