| previous | next |
Title: Yellow Rice with Pigeon Peas
Categories: Vegetable Check
Yield: 2 Servings
| 2 | tb | Oil |
| 1 1/2 | ts | Annatto (achiote) seeds |
| 1/3 | c | Onion(s), chopped |
| 1/2 | c | Green bell pepper, chopped |
| 2 | Garlic clove(s), minced | |
| 1/2 | c | Tomatoes, chopped |
| 1 | tb | Capers |
| 1/2 | ts | Cumin seeds toasted and ground OR |
| 1/2 | ts | Ground cumin |
| 1 | ts | Salt |
| 1/2 | ts | Oregano leaves |
| 1 | c | Cooked pigeon peas |
| 1/3 | c | Cilantro leaves tightly packed |
| 1 | c | Uncooked rice |
| 1 1/2 | c | Water |
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
| previous | next |