PUERTO RICAN RICE WITH PIGEON PEAS
This is a meal in it's self. This rice dish tastes good with homemade salsa. I double the recipe for my family size. We don't like bell peppers that much, so I don't use as much, or just leave them out. You can also add some diced Chorizo to this dish if you like.
Provided by Stephanie Rudy
Categories Rice Sides
Time 55m
Number Of Ingredients 16
Steps:
- 1. In a large rice pot saute cubed salt pork and ham cubes in olive oil.
- 2. Add onion and peppers to meat and saute. Cover and simmer for 15 minutes.
- 3. Add diced tomato, bay leaves, dried pigeon peas, and 1 1/2 cup of water. Simmer covered on low for another 15 minutes til peas are tender. Almost all of the liquid should be gone.
- 4. Stir in Annatto powder or oil. Add in the olives.
- 5. Add rice to pot with 2 cups of water. Bring to a boil, stir, cover and simmer for 25 minuttes. Add salt and season to taste
- 6. Let stand for 5 minutes before taking off the lid, remove bay leaves and serve with fresh salsa.
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