Recipe#5822
Title: Puerto Rican Rice With Pigeon Peas
From: "LDGOSS"Date: Wed, 9 Jul 1997 21:19:52 -0500
Recipe By : Jeff Smith
Recipe Source: THE FRUGAL GOURMET by
Jeff Smith From the 10-23-1991 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 09-06-1995
Puerto Rican Rice With Pigeon Peas
1/2 pound Dried gandules (pigeon peas) --3 cups Water
1 ounce Salt pork -- chopped small
2 Garlic cloves -- peeled and crushed
1 tablespoon Olive oil
1 medium Red bell pepper -- cored, seeded
-- and chopped small
1 medium Green bell pepper -- cored, seeded
-- and chopped small
1 medium Yellow onion -- chopped small
1 medium Tomato -- chopped small
1 tablespoon Annatto Oil -- * see note
1 cup Uncle Ben's converted rice
Black pepper, freshly ground -- to
2 cups Cold water
Salt -- to taste
In a small pot bring the gandules and 3 cups of water to a boil. Cover,
turn off the heat and allow to stand for 1 hour. Drain the peas, reserving
the water. In a 6-quart pot sauté 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 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 to 20 minutes
until liquid is absorbed and rice is tender. Add
salt if needed. This recipe serves 8 as a side dish. Comments: This
substantial dish is a staple in the Puerto
Rican household, found at the dinner table as often as potatoes are in this
country. Please note that if you cannot find pigeon peas, also called
gandules, try black-eyed peas.