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Pigeon Peas & Rice Recipe

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This recipe for Pigeon Peas & Rice is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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.
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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