Ingredients
Scale
- 2 cups long-grain rice
- 1 can (15 oz) pigeon peas, drained
- 4 cups chicken broth
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in cumin, oregano, and salt to coat the vegetables.
- Add the rice and stir continuously for about 2 minutes until slightly toasted. Pour in the chicken broth and add the pigeon peas.
- Bring to a boil before reducing heat to low. Cover tightly and simmer for about 20 minutes until liquid is absorbed.
- Remove from heat and let rest covered for an additional 5 minutes. Fluff with a fork and serve garnished with cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg