RisaG posted 02-19-99
* Exported from MasterCook *
Puerto Rican Rice with Pigeon Peas
Recipe By : Adapted from The Frugal Gourmet's - Our Immigrant Ancestors
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb. dried gandules -- rinsed or
1 (15 oz.) can Goya® Gandules -- drained and rinsed
3 cups water
1 oz. salt pork -- chopped small
2 oz. ham -- chopped small
2 cloves garlic -- peeled and crushed
1 tbsp. olive oil
1 medium green bell pepper -- cored/seeded/chopped
1 medium red bell pepper -- cored/seeded/chopped
1 medium yellow onion -- peeled and chopped small
1 medium tomato -- chopped small
1 tbsp. Annato Oil
1 cup Uncle Ben's® Converted Rice
Freshly ground black pepper -- to taste
2 cups cold water
salt -- to taste
If using dried beans, start recipe this way: In a small pot bring the gandules and 3 cups water to a boil. Cover, turn off the heat, and allow to stand for 1 hour. Drain the peas, reserving the water.
If using canned gandules, then ignore the first part of the recipe and continue the recipe from here: In a 6 quart pot, saute the salt pork, ham, and garlic in the olive oil for a few minutes. Add both bell peppers and the onion, cover, and cook over medium heat until the onion begins to turn transparent.
Add the tomato, drained gandules, and 1-1/2 cups of the reserved water. Simmer, covered, over low heat for 15 minutes until the peas are almost tender and most of the liquid is gone.
Stir in the annatto oil, rice, black pepper, and 2 cups of cold water. Bring to a boil and simmer covered for 15-20 minutes until liquid is absorbed and rice is tender. Add salt if needed.