Rice 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.
|¼||cup||Sofrito Boricua sauce||https://lifeandhealth.org/undo-my-disease/diabetes/sofrito-boricua/0915625.html|
|2||cups||long-grain brown rice, uncooked|
|2 ½||cups||black-eyed peas (gandules)||pigeon peas|
|1||onion, finely diced|
|1||big||red bell peppers, sliced|
|1||plantain leaf (optional)|
|salt to taste|
- 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.
Prep Time: 10 minutes (55 minutes cooking) Serving Size: 3⁄4 cup (15 servings)