Puerto rican rice with pigeon peas

Yield: 8 servings

Measure Ingredient
½ pounds Dried gandules (pigeon peas); rinsed
3 cups Water
1 ounce Salt pork; chopped small
2 \N Garlic cloves; peeled and crushed
1 tablespoon Olive oil
1 medium Red bell pepper; cored, seeded,
\N \N And chopped small
1 medium Green bell pepper; cored, seeded,
\N \N And chopped small
1 medium Yellow onion; chopped small
1 medium Tomato; chopped small
1 tablespoon Annatto Oil; see * Note
1 cup Uncle Ben's converted rice
\N \N Freshly-ground black pepper; to taste
2 cups Cold water
\N \N Salt; to taste

* Note: See the "Annatto Oil" recipe which is included in this collection.

In a small pot bring the gandules and 3 cups of water to a boil. Cover, turn off the heat and allow to stand for 1 hour. Drain the peas, reserving the water. In a 6-quart pot saute the salt pork, ham and garlic in the olive oil for a few minutes. Add both bell peppers and the onion, cover and cook over medium heat until the onion begins to turn transparent. Add the tomato, drained gandules and 1½ cups of the reserved water. Simmer, covered, over low heat for 15 minutes until peas are almost tender and most of the liquid is gone. Stir in the Annatto Oil, rice, black pepper and 2 cups of cold water. Bring to a boil and simmer, covered, for 15 to 20 minutes until liquid is absorbed and rice is tender. Add salt if needed.

This recipe serves 8 as a side dish.

Comments: This substantial dish is a staple in the Puerto Rican household, found at the dinner table as often as potatoes are in this country. Please note that if you cannot find pigeon peas, also called gandules, try black-eyed peas.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

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Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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