Puerto Rican Rice with Pigeon Peas
-
Yield:
4 servings
-
Total Time:
40 mins
-
Prep Time:
10 mins
-
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
- Wash rice by adding water to it in a bowl, stirring it around and draining the water out.
- In a large pot add Mazola® Corn Oil over medium high heat and cover.
- Once oil is hot, add the garlic.
- Heat for about 30 seconds while stirring.
- Cook, stirring for about another minute.
- 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.
- Add the pigeon peas (with liquid) and water.
- Bring to a boil. Allow the water to evaporate.
- Once water is about 80% evaporated, add a second tablespoon of Mazola® Corn Oil and mix. Cover and reduce heat to low to simmer.
- Cook for about 25 minutes.
- Once cooked, serve it up!
- Recipe by Dalina Soto @your.latina.nutritionist
