Yield: 2 servings
|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|
|½ teaspoon||Cumin seeds toasted and ground OR|
|½ teaspoon||Ground cumin|
|½ teaspoon||Oregano leaves|
|1 cup||Cooked pigeon peas|
|⅓ cup||Cilantro leaves tightly packed|
|1 cup||Uncooked rice|
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