There was a recipe for arroz con gandules on the back of my can of pigeon peas. But I didn’t have the sazon achiote packets nor did I cook the rice in the mixture, and not the right amounts of ingredients and didn’t add any bacon this time, but I “made do”. Hope you like it- we thought it was good. Went swimmingly with some grilled jerk baby back ribs.
This is really quick and simple to make with leftover cooked rice.
INGREDIENTS:
- 1 tablespoons olive oil
- 1/2 red bell pepper, chopped
- 1 onion, chopped
- 5 cloves garlic, chopped
- 1 serrano pepper, chopped
- 1 pound rice, cooked (cold)
- 1 tablespoon tomato paste
- 1 tablespoon oil (achiote oil)
- Adobo seasoning (to taste)
- Black pepper (to taste)
- Habanero hot sauce (optional)
- 1 to 2 tablespoons chopped cilantro
- 1/2 cup water
- 16 ounces green pigeon peas (gandules verde; undrained)
METHOD:
Step 1
In a large skillet saute the bell pepper, onion, garlic and serrano until soft.
Step 2
Stir in the water, tomato paste, achiote oil, and seasonings.
Step 3
Mix in the pigeon peas with their liquid and the crumbled rice.
Step 4
Stir and cook until water evaporates and mixture is hot.
Step 5
Remove from heat and cover skillet; let it sit for 10-15 minutes to absorb some of the steam and get fluffier. Toss in the cilantro and fluff with a fork.
I served this rice along with Jamaican Jerked Ribs. Delicioso!
