Puerto Rican Rice and Pigeon Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from More with Less, p. 102 Ingredients:
1/2 lb pinto beans, dry |
4 c water |
1 lb pork ribs, cut into 1 pieces |
1/4 c canola oil |
3/4 c tomato paste |
2 tomatoes, chopped |
1/2 green pepper, chopped |
1 large onion, chopped |
2 cloves garlic, minced |
2 c cabbage, finely chopped |
1 t oregano |
1 t capers |
1 t salt |
2 c uncooked rice |
Directions:
1. Soak beans in water, then cook until tender.
2. Prep the rest in a dutch oven or large skillet: brown pork.
3. Add oil and tomato paste; stir to coat meat.
4. Add vegetables and spices; stir-fry briefly just to wilt vegetables.
5. Add rice and cooked beans; stir well.
6. Add 6-7 cups bean liquid and water.
7. Cook at moderate heat 15 minutes; stir once or twice. Reduce heat, cover, and finish cooking slowly until rice is done.
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