Meatless Pigeon Peas Rice ( Arroz Ciego)

By carvalhohm

Ingredients

• 6 to 8 large garlic cloves
• 1 tablespoon oregano leaves
• 1/2 cup achoite oil
• 1 large round onion, diced
• 1 large bunch Chinese parsley, chopped
• 1 large green bell pepper, diced
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 1/2 teaspoon cumin
• 1/2 teaspoon monosodium glutamate, Optional
• 2 ( 15 ounce) cans gandule beans (pigeon peas)
• 3 1/4 cups raw white rice, washed and drained

Preparation

Step 1

In a food processor or mortar and pestle process the garlic and oregano. Heat achoite oil in a large sauce pot. Cook garlic/oregano mixture for 30 seconds, being careful not to but it. Ad the onion, Chinese parsley and bell peppers. Cook until the onion is translucent. Add tomato sauce, ground black pepper, salt, cumin, and MSG (optional). Simmer another 5 minutes, adjusting seasonings to your taste, if needed. Add the washed and drained rice. Bring to a boil, lower heat to medium and cook until the rice starts to absorb the liquid. Cover pot and lower heat. Continue cooking for 45 minutes to 1 hour, stirring once or twice.