Ingredients
- 2 cups long-grain white rice
- 1 can (15 oz) pigeon peas, drained
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 bell pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth (or vegetable broth)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions, garlic, and bell pepper; sauté for 5-7 minutes until softened.
- Stir in ground cumin, oregano, and bay leaves; bloom spices for 1-2 minutes.
- Add rice and sauté for another 2-3 minutes, coating well.
- Mix in the pigeon peas, then add the chicken broth and season with salt and pepper.
- Bring to a boil, then reduce heat and cover tightly; simmer for 20-25 minutes until liquid is absorbed.
- Remove from heat and let sit for 5 minutes before fluffing with a fork.
Notes
Allow the rice to rest before fluffing to maintain its texture. Can add protein like chicken or shrimp for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
- Diet: Vegetarian