Pigeon Pea Rice: Arroz Con Gandules
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
48
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Vegetable Oil1 cup
Onion (finely chopped)2 cups
White Rice (long-grain)1 tsp
Oregano (dried)1 tsp
Ground Cumin1 tsp
Kosher Salt1 pinch
Achiote (powder, optional)2 tbsps
Tomato Paste4 cups
WaterDirections:
1
Place a 3-quart saucepan over medium heat
2
Add the oil and bacon
3
Fry, stirring, until the bacon is crisp
4
Add the onion and cilantro
5
Continue to cook for 5 minutes until the onion is soft
6
Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas
7
Cook for 5 to 7 minutes until the rice is opaque
8
Stir in the tomato paste and water and bring to boil
9
When all the water is absorbed, cover tightly and reduce the heat to low
10
Cook for 25 to 30 minutes until tender
11
Serve on a decorative platter and garnish with cilantro