AuthorMaría HummelRice with pigeon peas is extremely popular in Puerto Rico, as well as other countries in the Caribbean and northern South America. Many times it is served on special occasions, such as Christmas and other parties. This healthier version is prepared with brown rice and is 100% vegan, so it contains more fiber and less fat than traditional version.
Ingredients
Instructions
Sauté the onion in vegetable broth (add more broth when dry).
When the onion is translucent, add cilantro, chives, garlic, sweet red pepper, the sauté, achiote and capers.
Stir well. Add tomato and pigeon peas (gandules) and cook over medium heat for 3 to 4 minutes.
Add the rice and sauté until the rice absorbs all the broth.
Add 4 cups of boiling water, salt and stir well. When it starts boiling, cover it and lower the flame over low heat. Cook for 45 minutes.
Optionally, at 30 minutes of cooking, put a plantain leaf on the rice and cover again, allowing it to cook for the last 15 minutes. Do not stir the rice.
After 45 minutes, turnoff the heat and allow the rice to stand for 10-15 minutes before serving.
15 servings ¾ cup * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Sauté the onion in vegetable broth (add more broth when dry).
When the onion is translucent, add cilantro, chives, garlic, sweet red pepper, the sauté, achiote and capers.
Stir well. Add tomato and pigeon peas (gandules) and cook over medium heat for 3 to 4 minutes.
Add the rice and sauté until the rice absorbs all the broth.
Add 4 cups of boiling water, salt and stir well. When it starts boiling, cover it and lower the flame over low heat. Cook for 45 minutes.
Optionally, at 30 minutes of cooking, put a plantain leaf on the rice and cover again, allowing it to cook for the last 15 minutes. Do not stir the rice.
After 45 minutes, turnoff the heat and allow the rice to stand for 10-15 minutes before serving.
Notes
