Pigeon Peas and Rice
Course: SidesCuisine: LatinDifficulty: Easy
Servings
6
servingsCooking time
25
minutesTotal time
1
hour10
minutesIngredients
1 tablespoon extra-virgin olive oil
6 strips applewood-smoked bacon, finely chopped
1/2 cup finely chopped onion
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
One 15-ounce can pigeon peas, drained and rinsed
One 14.5-ounce can chopped roasted tomatoes
2 cups low-sodium chicken stock
1/4 cup finely chopped cilantro leaves, for
garnish
1/4 cup chopped scallions, for garnish
Directions
- Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes.
- Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring.
- Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with lid and cook until the rice is tender, 25 to 30 minutes.
- Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.
