Rice with Pigeon Peas
Ingredients
-
2
tablespoons
annatto oil or vegetable oil
-
½
cup
sofrito
-
2
tablespoons
tomato paste
-
¼
cup
cilantro, chopped
-
2
cups
white rice, uncooked
-
1
cup
tomato sauce
-
3+
cups
water
-
1
teaspoon
salt
-
1
can
green pigeon peas (gandules verdes) or 2 cups fresh pigeon peas, cooked
Instructions
- Heat annatto oil, sofrito, tomato paste, and cilantro in a medium saucepan for 2 to 3 minutes.
- Add the rice, tomato sauce, water, salt, and pigeon peas to the saucepan.
- Bring to a boil and cook for 10 to 15 minutes until the water is absorbed.
- Cover and reduce heat, cooking for another 15 to 20 minutes until the rice is tender, stirring 2 or 3 times during cooking.
Nutrition Facts (estimated)
Servings
5 cups
Calories
250
Total fat
5g
Total carbohydrates
45g
Total protein
8g
Sodium
400mg
Cholesterol
0mg
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