Yellow rice with pigeon peas
2 servings
Ingredients
| Quantity | 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 |
Directions
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