Best Pigeon Peas And Rice Anguilla Recipes

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PIGEON PEAS AND RICE



Pigeon Peas and Rice image

Provided by Guy Fieri Bio & Top Recipes

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

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

Steps:

  • 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.

ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)



Arroz con Gandules (Puerto Rican Rice With Pigeon Peas) image

Every step and ingredient adds something important to this recipe from the Puerto Rican-born chef and writer Reina Gascón-López. Annatto seeds steeped in oil give the rice its signature marigold hue. The banana leaf imparts a subtle tropical aroma to the rice as it cooks. Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. The most exhilarating layer is the last one: pegao, the crisp, glassy shards of rice at the bottom of the pot. Gandules (pigeon peas) make this version of rice and beans distinctly Caribbean. Ms. Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavors the pot with some sofrito, a bay leaf or two and a smoked pork neck. If you have trouble finding dry pigeon peas, they are often labeled as toor at Indian grocery stores.

Provided by Samin Nosrat

Categories     dinner, grains and rice, vegetables, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 24

Fresh or thawed frozen banana leaves, washed and wiped for steaming and serving
1/4 cup neutral oil, such as canola
2 teaspoons annatto seeds
1 1/2 ounces ham or pork fatback, small diced (about 1/4 cup)
1/4 cup sofrito (recipe below)
2 tablespoons sliced manzanilla olives
1 tablespoon store-bought or homemade sazón spice blend with achiote (see Tip)
1 1/2 cups cooked pigeon peas, drained (reserve 2 1/2 cups cooking liquid, if possible)
Store-bought or homemade adobo spice blend (see Tip), to taste
Fine sea salt and freshly ground black pepper
1 1/2 cups medium-grain or jasmine rice
1/2 cup pale, lager-style beer
1 jarred roasted red pepper, thinly sliced, plus 3 tablespoons brine
1 teaspoon extra-virgin olive oil
1/2 large yellow onion, large diced (about 1 cup)
1/2 medium red bell pepper, stem, ribs and seeds removed, then large diced
1/2 medium green bell pepper, stem, ribs and seeds removed, then large diced
1/2 large cubanelle or Italian frying pepper, stemmed and seeded, then large diced
5 garlic cloves
1 loosely packed cup cilantro, roughly chopped
3 scallions, trimmed and roughly chopped
1 1/2 ají dulce peppers, stemmed and seeded (optional)
1/4 loosely packed cup roughly chopped culantro (optional)
3/4 teaspoon store-bought or homemade sazón spice blend with achiote (see Tip)

Steps:

  • Lay 1 banana leaf (or more, if needed) flat on a large cutting board, then set the lid of a large Dutch oven or similar pot on top. Use a paring knife to trace around the lid, and cut the leaf (or leaves) so that they will fit properly inside the pot. Cover with a clean dishcloth and set aside.
  • In a small saucepan, cook the neutral oil and annatto seeds over medium heat, allowing the seeds to infuse the oil. After 2 to 3 minutes, when the oil begins to bubble and the seeds start to crackle, turn off the heat and allow the oil to cool completely. Pour the cool oil through a fine-mesh strainer, reserving seeds for another round of infusing, if desired.
  • Make the sofrito: Use a food processor or high-speed blender to pulse the onion, red and green bell peppers, cubanelle pepper, garlic, cilantro, scallions, ají dulce peppers (if using) and culantro (if using), adding 1 to 2 tablespoons of water if needed to achieve a smooth, salsa-like consistency. Stir in 3/4 teaspoon sazón and set aside. (The sofrito makes about 2 cups. Refrigerate it for up to 5 days or portion it into ice cube trays or plastic containers, and freeze up to 6 months.)
  • Set the large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons annatto oil and the ham or fatback. Sauté until crisp and most of the fat has rendered, about 6 minutes. Add 1/4 cup sofrito, the olives and 1 tablespoon sazón, stirring until sofrito is fragrant, about 3 minutes.
  • Next, add pigeon peas and sauté for another 3 minutes. Season with adobo, salt and black pepper to taste.
  • Reduce heat to medium. Add rice, stirring until grains are all coated, seasoned and starting to toast. If there isn't enough oil to generously coat all of the rice and peas in the pot, add the remaining tablespoon of annatto oil. This will help form a delicious golden bottom crust called pegao.
  • Once the rice is toasted, stir in the beer and cook for about 3 minutes, then add the reserved pigeon-pea liquid (or 2 1/2 cups water) and roasted red pepper brine. Taste the cooking liquid and adjust salt as needed; it should be pleasantly salty.
  • Gently stir rice, then spread about half the thinly sliced roasted red pepper over the rice. Drizzle with olive oil. Cover rice with prepared banana leaves, then cover pot with its lid and cook for 22 minutes.
  • Once the time has passed, remove the lid, open the banana leaves and gently fold the rice onto itself from the outside in to form a mound in the center of the pot. Reduce heat to medium-low, replace banana leaves and lid and continue cooking for 20 to 25 minutes to allow pegao to form at the bottom of the pot.
  • To serve, spoon rice atop a platter layered with fresh banana leaves. Garnish with remaining sliced roasted peppers. Use a metal spatula to scrape pegao out of the pot and serve on a separate plate. Be careful, because everyone will fight over it!

PIGEON PEAS AND RICE



Pigeon Peas and Rice image

Provided by Daryl Royster Alexander

Categories     side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
2 tablespoons green pepper, minced
1/2 teaspoon oregano
1 teaspoon basil
Pinch of cayenne
2 ounces salt pork cut into 1/4-inch strips (optional)
1/2 pound dried pigeon peas (soaked overnight)
Salt and freshly ground black pepper to taste
1 large bay leaf
1 pound long-grain rice

Steps:

  • Place the olive oil in a deep saucepan and saute the onion, garlic, green pepper, oregano, basil, cayenne and salt pork until the onion is translucent.
  • Drain the pigeon peas and add to the mixture. Stir to coat, approximately 1 to 2 minutes. Add the bay leaf and enough water to cover and simmer until the peas are firm, about 1 hour. Adjust water and add salt and pepper to taste if desired.
  • Add the rice and enough water to cover to a depth of 1 inch. Continue simmering until the rice is done, about 20 minutes. Adjust the seasonings. Let stand for 15 minutes. Stir before serving.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 1 gram

PIGEON PEAS AND RICE



Pigeon Peas and Rice image

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small "eye". In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas' earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn't include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.

Provided by mersaydees

Categories     Low Cholesterol

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 cups dried pigeon peas, rinsed and picked over (1 pound, black-eyed peas can be substituted)
8 cups water or 6 1/2 cups water and 1 1/2 cups coconut milk
1 turkey neck, whole smoked or 3 -4 pigs tails
1 yellow onion, finely chopped
2 garlic cloves, minced
1 pickled habanero peppers (Scotch Bonnet) or 1 1/2 teaspoons red hot pepper sauce (Papa Joe's brand Scotch Bonnet red hot-pepper sauce recommended)
1 1/2 cups long-grain white rice, rinsed and drained
salt
ground black pepper

Steps:

  • Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
  • In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
  • Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
  • Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.

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