Rice with Pigeon Peas

By carvalhohm

Ingredients

• 2 cans 16 oz green pigeon peas (drained and rinsed)
• 3 cups of rice (rinsed)
• 1 cube chicken flavor bouillon
• 3 tbs sofrito
• 2 tbs corn oil or olive oil
• 1/4 lb. cooking ham (chopped) optional
• 2 pkts Sason Goya with annatto
• 3 1/2 to 4 cups of water
• Salt to taste

Details

Adapted from yolandascakesenglish.blogspot.com

Preparation

Step 1

Heat oil at low heat in saucepan. Stir in chopped ham and stir so the ham wont' stick to your pot. Let ham cook for three-four minutes. Add sofrito and chicken flavor bouillon. Add the Sazon Goya and stir. Stir in rice. Add green pigeon peas. Stir once or twice. Add water, stir and taste for salt. Do not cover.

Turn up heat to medium until all water has evaporated. After water has evaporated, cover and turn down heat to low. Cook for another fifteen-twenty minutes, turning only once after 10 minutes.

Serve hot. Yields (5-6)

Note: If you want your rice to have less starch, then give it a quick rinse.

After you open cans of green pigeon peas, drain, and give pigeon peas a quick rinse, to get rid of any salt or preservative.

If you are using fresh-frozen, or picked fresh pigeon peas you would need to:

Bring to boil 1-2 cups of water adding a teaspoon of salt, one crushed garlic, and 1/2 teaspoon good. Rinse and add pigeon peas. Boil 10 depending on how you like consistency of pigeon peas. I like them a little bit hard. Also don't boil them too much because don't forget that when you add them to your rice they will continue to cook with the rice and you don't want them to be over cooked.

Also, do not discard water where you boil the pigeon peas. If you have any water left after you boiled pigeon peas, use that water for the recipe above substituting clear water with this water.