Puerto Rican Rice with Pigeon Peas Recipe
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Yield:
4 servings
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Total Time:
40 mins
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Prep Time:
10 mins
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Cook Time:
30 mins
Ingredients
- 2 tablespoons Mazola® Corn Oil, divided
- 2 tablespoons minced garlic
- ½ cup sofrito
- 1 chicken bouillon cube
- 1 teaspoon salt
- ¼ teaspoon oregano
- 1 tablespoon all-purpose seasoning
- 1 15-ounce can of pigeon peas with its liquid
- 3 cups water
- 2 cups long grain rice, washed
Instructions
- Step 1) Wash rice by adding water to it in a bowl, stirring it around and draining the water out.
- Step 2) In a large pot add Mazola® Corn Oil over medium high heat and cover.
- Step 3) Once oil is hot, add the garlic.
- Step 4) Heat for about 30 seconds while stirring.
- Step 5) Cook, stirring for about another minute.
- Step 6) Add rice, chicken bouillon cube, salt, oregano, and all-purpose seasoning (adjust to taste if needed). Mix well and really get that flavor in, let it simmer.
- Step 7) Add the pigeon peas (with liquid) and water.
- Step 8) Bring to a boil. Allow the water to evaporate.
- Step 9) Once water is about 80% evaporated, add a second tablespoon of Mazola® Corn Oil and mix. Cover and reduce heat to low to simmer.
- Step 10) Cook for about 25 minutes.
- Step 11) Once cooked, serve it up!
- Recipe by Dalina Soto @your.latina.nutritionist
