Pigeon Peas and Rice

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 6 strips applewood-smoked bacon, finely chopped
  • 1/2 cup finely chopped onion
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red bell pepper
  • 2 cups long-grain white rice
  • 1 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • One 15-ounce can pigeon peas, drained and rinsed
  • One 14.5-ounce can chopped roasted tomatoes
  • 2 cups low-sodium chicken stock
  • 1/4 cup finely chopped cilantro leaves, for garnish
  • 1/4 cup chopped scallions, for garnish
Directions
  • Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.

  • Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.


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