*Purchase dried bag pigeon peas at most supermarkets and canned green pigeon peas at a Spanish-American Bodega store.
minutes more.
Add pigeon peas, chicken bouillon mixture, coconut milk
ell. Add drained can of pigeon peas, 1 teaspoon salt, 1 teaspoon
In a large pot, combine pigeon peas and just enough water to
Pour the rice in the rice cooker.
Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.
Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
Add the boiled pigeon peas and cook over medium heat for 1 minute.
Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
Allow to boil until water is reduced by half - about 15 minutes.
Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
Serve hot over white rice.
In a large saucepan, add oil and brown meat.
Add onion, garlic and cilantro.
Let it simmer for about 2 minutes.
Add red bell peppers, green olives, chicken bouillon cubes, tomato sauce, Sazon, pigeon peas, salt and pepper.
Let simmer for about 5 minutes.
Add the rice and water; mix real well.
Bring to a boil and let the water evaporate.
Mix it again.
Cover and cook over a low flame for about 15 to 20 minutes.
Soak pigeon peas overnight in 6 cups of
evel of the rice. Add pigeon peas and cilantro. Cover with lid
Cook smoked bacon until crisp.
Add onion, garlic and green pepper.
Saute until soft.
Add pigeon peas and tomato sauce along with salt, pepper and thyme.
Stir well.
Add water and rice. Simmer uncovered for 15 minutes or until rice is cooked.
In a large pan, pour 1/4 cup of oil.
Add 2 cups of pork and brown.
Add green pepper and onion.
Saute.
Add pigeon peas; mix well.
Cook 10 minutes.
Add rest of ingredients, garlic, black pepper, salt, oregano, cumin, rest of oil and rice (that has been rinsed twice).
Mix well.
Add 2 cups of water; cook on medium-high heat until water is boiled out.
Stir and mix well. Lower heat, cover and cook on low heat until rice is tender.
boullion cube, olives and undrained pigeon peas.
Simmer gently to mix
ell. Add drained can of pigeon peas, 2 teaspoon salt, 1 sazon
Spanish products can be found in Spanish section.
Saute ham and salt pork; add peppers, tomatoes, onion and garlic.
Simmer for a few minutes.
Add capers, olives, achote coloring or substitute with sazon goya and pigeon peas.
Mix well and let cool for 2 to 3 minutes.
Add rice.
Mix well and add the water and salt to taste.
Mix thoroughly.
Cover and cook slowly until the liquid has evaporated on medium heat.
Rice takes approximately 25 minutes to cook.
Serve hot.
Buen apetito.
Saute ham and salt pork.
Add peppers, tomatoes, onion, tomato sauce and garlic; simmer for a few minutes.
Add capers, olives, achiote coloring and rice.
Mix well and let cook for two to three minutes.
Add the pigeon peas, water and salt.
Mix thoroughly. Cook slowly until the liquid has evaporated.
Stir, cover and cook until the rice is tender.
Serve hot.
Place pigeon peas in bowl and cover with
ot over medium heat. Add pigeon peas and onion; cook and stir
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
2.Add the rice, water, sazon and pigeon peas.
3.Bring to a boil. Let boil for 2 to 3 minutes.
4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
TIP: Do not use a lid with a vent that allows the steam to escape.
Never lift the lid while cooking.
5.When finished cooking, stir the rice before serving. It should be light and fluffy.