Latin rice and pigeon pea main dish can be made with other peas or beans.
Ingredients
- green bell peppers: 2 piece (diced)
- onion: 1 piece (chopped)
- garlic: 6 clove (minced)
- bunch cilantro: 1 piece (chopped)
- olive oil: 3 Tbsp
- tomato sauce: 1 can (15 ounce can)
- Spanish seasoning: 1 pack (.25 ounce pack)
- uncooked brown rice: 3 cups
- pigeon peas: 2 cans (15 ounce cans, drained)
- boiling water: 6 cups
Metric Conversion
Stages of cooking
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Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
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Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
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Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
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Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
