Rice with Pigeon Peas

Rice with Pigeon Peas
Makes:
10
Prep Time:
10
minutes
Total Time:
50
minutes
Dairy FreeLow Fat
Try this easy new holiday side dish everyone will love! It's packed with flavor and nutrition: rice, vegetables, spices, cilantro and green pigeon peas or black eyed peas.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped cilantro leaves
  • 5 cloves garlic, crushed
  • 2 cups long-grain white rice
  • 1 can (14.5 ounces) no-salt added diced tomatoes
  • 1 teaspoon dried oregano
  • Pinch achiote powder (optional)
  • 1 can (15 ounces) green pigeon peas (gandules) OR black eyed peas, rinsed and drained
  • 2 tablespoons tomato paste
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI Chicken Flavor Bouillon, crushed, dissolved in 4 cups warm water
  • Chopped fresh cilantro leaves for garnish

Directions:

HEAT oil in a large saucepan over medium heat. Add onion, bell pepper, 1 cup cilantro and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables are soft. Add rice; cook, stirring frequently, for 5 minutes or until rice turns opaque. Stir in diced tomatoes, oregano, achiote powder, pigeon peas and tomato paste; cook for 1 minute. Stir in bouillon mixture; bring to a boil. Cover tightly; reduce heat to low. Cook for 25 to 30 minutes or until tender and most of liquid has evaporated. Serve garnished with cilantro.

COOK'S TIP: To save time you can use 2 cups of prepared sofrito mix. Omit onion, green bell pepper, cilantro, garlic and diced tomatoes. In directions above add the sofrito mix instead of the diced tomatoes.

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Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 210
  • Calories from Fat: 30
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 510mg (21% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 3g
  • Protein: 6g
  • Vitamin A: 8% of DV
  • Vitamin C: 30% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Rice with Pigeon Peas

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped cilantro leaves
  • 5 cloves garlic, crushed
  • 2 cups long-grain white rice
  • 1 can (14.5 ounces) no-salt added diced tomatoes
  • 1 teaspoon dried oregano
  • Pinch achiote powder (optional)
  • 1 can (15 ounces) green pigeon peas (gandules) OR black eyed peas, rinsed and drained
  • 2 tablespoons tomato paste
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI Chicken Flavor Bouillon, crushed, dissolved in 4 cups warm water
  • Chopped fresh cilantro leaves for garnish

 

Directions

HEAT oil in a large saucepan over medium heat. Add onion, bell pepper, 1 cup cilantro and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables are soft. Add rice; cook, stirring frequently, for 5 minutes or until rice turns opaque. Stir in diced tomatoes, oregano, achiote powder, pigeon peas and tomato paste; cook for 1 minute. Stir in bouillon mixture; bring to a boil. Cover tightly; reduce heat to low. Cook for 25 to 30 minutes or until tender and most of liquid has evaporated. Serve garnished with cilantro.

COOK'S TIP: To save time you can use 2 cups of prepared sofrito mix. Omit onion, green bell pepper, cilantro, garlic and diced tomatoes. In directions above add the sofrito mix instead of the diced tomatoes.

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