Grandma's Rice and Pigeon Peas (Rice Cooker) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Got this recipe from Nathancomida Blog Ingredients:
1 (15 ounce) can pigeon peas, drained |
3 cups long grain rice |
4 1/2 cups water |
1 -1 1/2 lb pork, cut into little cubes |
1 small green bell pepper, finely minced |
1 medium onion, finely minced |
6 garlic cloves (through a garlic press) |
2 teaspoons salt |
1/4 teaspoon ground cumin |
1 sazon goya |
1/4 cup olive oil or 1/4 cup lard or 1/4 cup bacon grease |
Directions:
1. Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
2. Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
3. Add season port to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
4. Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 2 teaspoon salt, 1 sazon goya, and 1/4 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
5. Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.
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