Pigeon Pea Rice with Dried Peas
Bob's "Arroz de Grandules", made with dried pigeon peas and baked. Uses Achiote Oil (its own recipe).
Ingredients
- 1 lb Pigeon peas, dried, picked through and rinsed
- 3 Bay leaf
- 7 clove Garlic, 5 unpeeled, plus 2 minced
- 3 qt Water
- 1/4 cup Achiote oil
- 1 White onion, medium, diced
- 1 Green bell pepper, cored and diced
- 1 tsp Ground cumin
- 1 tsp Coriander, ground
- 1 tsp Cayenne pepper
- 2 cup Long grain rice
- 1 tbsp Salt
- 1 Lime, juiced
Directions
- Cover the peas, bay leaves and unpeeled garlic with the cold water in a large pot, cover and cook over medium heat until tender, about 1 1/2 hours, keeping them covered with water. Drain, saving 4 cups of the liquid.
- Preheat the oven to 375 degrees F.
- Heat the achiote oil in a large Dutch oven over medium heat until it smokes. Cook the onion, minced garlic and pepper 10 minutes, until soft but not browned. Stir in the cumin, coriander and cayenne, then the rice.
- Add the reserved cooking liquid, the peas, salt and lime juice. Cover and bake 20 to 30 minutes, until the rice is tender and the liquid absorbed.