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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Rice with pigeon peas! A favorite of mine growing up in a Puerto Rican home :) again, I'm only a 16 year old guy trying not to starve due to a carnivore mom so cut me some slack! **The nutritional value Recipezaar calculated is COMPLETELY off. trust me.* Ingredients:
2 cups extra long grain canilla white rice, from goya |
2 3/4 cups vegetable broth or 2 3/4 cups stock |
1 vegetable bouillon cubes, with or 1 without salt |
1 (5 g) packet sazon con azafran seasoning, from goya |
1 red bell pepper, seeded and diced |
1 small onions or 1/2 large onion, diced |
3 garlic cloves, minced |
1/4 cup capers |
1/2 teaspoon black pepper |
1 tablespoon olive oil, and enough to saute |
1 (15 1/2 ounce) can pigeon peas |
1/2 teaspoon sea salt |
vegan butter or margarine, to saute |
Directions:
1. *****Notes: In some cases, the rice is not perfect after cooking. If rice is too wet but soft, continue cooking in 4 minute intervals until perfect. If rice is hard, add some tablespoons of broth and continue cooking in 4 minute intervals. If texture resembles mashed potatoes, throw out and start over.
2. In a larger saute pan with lid, add equal parts of butter and olive oil to saute vegetables. Turn stove to medium heat. Dice onion, garlic, and seed and dice red bell pepper. Saute bell pepper and onion for about 3 minutes. Add garlic, saute for another 40 seconds. Add 1/2 teaspoon of sea salt and 1/2 teaspoon black pepper. Stir to combine.
3. Add 1 cup of rice with the vegetables, mix to combine and coat the rice with oil and butter mixture. Saute shy of 1 minute.
4. Add two cups of vegetable broth and the other cup of rice. Drain gandules and capers, add to rice and broth. Add bouillon cube, Sazon Con Azafran, 1 teaspoon of sea salt, and capers. Add last cup of broth and stir to combine extremely thoroughly for even cooking of the color and flavor. Add one tablespoon of oil, less if mixture is already oily. Stir. Turn on high heat and bring to a boil. Allow rice to boil uncovered on high heat until most of the liquid above the rice is absorbed (but rice is not completely done or dry). This should take about 10 minutes. Next, cover lid and turn heat to low. Cook for 20 minutes. Fluff with fork, turn heat off, cover and let sit for at least 10 minutes. Serve hot.
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