Ingredients
Directions
Extras
Tips From The Rican Chef
Comments and Suggestions
Print Recipe
| ¾ pounds raw green pigeon peas 3 cups water (used to precook the green pigeon peas) 2 cups white rice 2 ounces diced smoked ham 2 tablespoons corn oil ½ cup sofrito ¼ cup tomato sauce 1 teaspoon salt For soaking the green pigeon peas: 1 quart water 2 teaspoons salt |
- Rinse the rice well and set aside.
- Soak the raw green pigeon peas in 1 quart of water and 2 teaspoons of salt for about 15 minutes.
- Rinse them and cook in 4 cups of water until they have softened. (TIP)
- In a 4 quart cooking pan, add the oil and smoked ham and simmer over moderate heat for about 3 minutes while stirring.
- Add the sofrito and tomato sauce and simmer for another 3 minutes while continuing to stir.
- Turn up the heat to moderate high and add 2 tablespoons of the water that was set aside and the green pigeon peas. Simmer for 3 minutes while continuing to stir.
- Raise the heat to high and add the water that was set aside. Once the water boils, add the rice.
- Mix all the items well. Once the water starts to boil again, reduce the heat to moderate high and cook uncovered until most of the water has evaporated.
- Reduce the heat to low, stir the rice again, then cover the pot with aluminum foil and put the lid on.
- Cook for 15 minutes. Stir the rice and continue to cook until done. Sample the rice to see if it is done. It should be soft to chew. Makes approximately 6 servings.
- On some (picky) electric stoves like mine, it is better to cook at a warm temperature rather than low. It takes a little longer but worth the wait.
- Enjoy it. Let me know how it turned out.
- If you want to know when the green pigeon peas are done, test them by picking up one pea in a spoon and squeezing it between 2 fingers.
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For complaints, email me at: iamasangano@eljurutungo.com and sit and WAIT for a response.  |
