Canadian bacon, green olives, cubanel pepper, capers and cilantro give this beans and rice dish a fantastic flavor.
1 lb. fresh pigeon peas
8 C. water
very small amount of salt (optional)
2 t. vegetable oil
4 oz. Canadian bacon, diced
1 medium onion, chopped
1 cubanel pepper, seeds removed and chopped
1 green bell pepper, chopped
1 medium tomato, chopped
2 1/4 C. long-grain, white rice
6 stuffed green olives, diced
1 t. capers
6 sprigs cilantro, chopped
1/4 C. tomato sauce
- Rinse and drain pigeon peas.
- In large saucepan, combine peas and water. Bring to simmer and cook for 30 minutes.
- Stir in salt (optional) and cook for 15 more minutes.
- Drain, reserving 3 cups liquid, and set aside until needed.
- In large, nonstick saucepan over medium-high heat, warm vegetable oil.
- Add Canadian bacon, onion, cubanel pepper, bell pepper, tomato.
- Cook until vegetables are tender, about 8 minutes.
- Stir rice into bacon and vegetables.
- Stir in green olives, capers, cilantro, tomato sauce, drained pigeon peas.
- Cook for 2 to 3 minutes.
- Stir in 3 cups of reserved liquid. Bring to simmer and cook until almost all water has evaporated.
- Reduce heat to very low, cover pan and cook for 15 minutes.
- With large wooden spoon, turn rice and peas very carefully.
- Cover and cook for 15 more minutes. Serve hot.
Variation:
You may substitute two 16-ounce cans of pigeon peas for 1 pound fresh peas. Drain canned peas and add enough water to their liquid to make 3 cups. Stir canned peas into rice for last 15 minutes of cooking.
YIELD: 16 servings SERVING SIZE: 1 cup
NUTRITION ANALYSIS PER SERVING: Calories, 324; Total fat, 4 grams; Saturated fat, 1 gram; Cholesterol, 5 milligrams; Sodium, 436 milligrams*; Dietary fiber, 2 grams; Carbohydrates, 60 grams; Protein, 12 grams
Serving Size: 1 1/2 cups
*Sodium content does not include addition of optional amounts of salt mentioned in recipe.
From Healthy Hispanic Recipes by the National Cancer Institute.
