Yellow rice with pigeon peas

Yield: 2 servings

Measure Ingredient
2 tablespoons Oil
1½ teaspoon Annatto (achiote) seeds
⅓ cup Onion(s), chopped
½ cup Green bell pepper, chopped
2 Garlic clove(s), minced
½ cup Tomatoes, chopped
1 tablespoon Capers
½ teaspoon Cumin seeds toasted and ground OR
½ teaspoon Ground cumin
1 teaspoon Salt
½ teaspoon Oregano leaves
1 cup Cooked pigeon peas
⅓ cup Cilantro leaves tightly packed
1 cup Uncooked rice
1½ cup Water

In a small pan, heat the oil over medium heat. Put the achiote seeds in for a minutelong enough to release their yellow color and flavor but not long enough to turn too brown. The oil should be a bright yellow-orange. Strain the oil into a medium saucepan and discard the achiote seeds.

Add the onion to the oil and saut until translucent, about 5 minutes.

Add the green pepper and garlic, stirring lightly. Add the tomatoes, capers, cumin, salt, oregano, pigeon peas, cilantro and rice. Stir over medium heat for 2 minutes, then add the water. Stir frequently until the water comes to a boil and reduce until it's level with the rice. Reduce the heat to low and cook for another 20-25 minutes, until all the water is absorbed.

Fine Cooking April-May 1995

Submitted By DIANE LAZARUS On 04-22-95

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