Name: Rice with Pigeon Peas
Prep time: 10 s
Cook time: 40 s
Total time: 50 s
Yield: 10
Ingredients: 2 tablespoons vegetable oil; 1 medium onionfinely chopped; 1 cup finely chopped green bell pepper; 1 cup finely chopped cilantro leaves; 5 cloves garliccrushed; 2 cups long-grain white rice; 1 can (14.5 ounces) no-salt added diced tomatoes; 1 teaspoon dried oregano; Pinch achiote powder (optional); 1 can (15 ounces) green pigeon peas (gandules) OR black eyed peasrinsed and drained; 2 tablespoons tomato paste; 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI Chicken Flavor Bouilloncrusheddissolved in 4 cups warm water; Chopped fresh cilantro leaves for garnish

Make It

Instrucciones en Español

Step 1

Heat oil in a large saucepan over medium heat. Add onion, bell pepper, 1 cup cilantro and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables are soft.

Step 2

Add rice; cook, stirring frequently, for 5 minutes or until rice turns opaque.

Step 3

Stir in diced tomatoes, oregano, achiote powder, pigeon peas and tomato paste; cook for 1 minute. Stir in bouillon mixture; bring to a boil. Cover tightly; reduce heat to low.

Step 4

Cook for 25 to 30 minutes or until tender and most of liquid has evaporated. Serve garnished with cilantro.

Rice with Pigeon Peas

Ingredients

Key Ingredients

Granulated Chicken Bouillon 15.9 oz