Pigeon Pea Rice (Arroz de Gandules)

Name: Pigeon Pea Rice (Arroz de Gandules)
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps achiote/annatto seeds; 2 bay leaves; 1 cubanella or Italian green pepper, cored and diced; 1 teaspoons cayenne; 118 milliliters chicken broth; 454 grams dried pigeon peas, picked through and rinsed; 2 garlic cloves, minced; 1 green bell pepper, cored and diced; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 1 lime, juiced; 473 milliliters long-grain rice; 1 Tbsp salt; 237 milliliters vegetable oil; 1 medium white onion, diced

Pigeon Pea Rice (Arroz de Gandules) is a gluten free, dairy free, and vegetarian recipe with 6 servings. One portion of this dish contains roughly 22g of protein, 5g of fat, and a total of 538 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, vegetable oil, onion, and a few other things to make it today. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. It works well as a main course.

Instructions

Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 1 1/2 hours. Check the water periodically; add more, f necessary, to keep the peas covered.

Ingredients you will need

Pigeon Peas

Bay Leaves

Beans

Water

Peas

Equipment you will use

Pot

Drain the pigeon peas and reserve 4 cups of the cooking liquid.

Ingredients you will need

Pigeon Peas

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Coat a large Dutch oven or other ovenproof pot with the achiote oil and place over medium heat. When the oil begins to smoke, add the onion, garlic, and peppers. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown.

Ingredients you will need

Vegetable

Annatto

Peppers

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Pour in the chicken broth and continue to cook until the liquid is evaporated. Stir in the cumin, coriander, and cayenne.

Ingredients you will need

Chicken Broth

Coriander

Ground Cayenne Pepper

Cumin

Mix in the rice and reserved pigeon peas.

Ingredients you will need

Pigeon Peas

Rice

Pour in the reserved 4 cups of pigeon pea cooking liquid, lime juice, and salt; stir everything together. Cover and bake for 20 to 30 minutes, until the rice is tender and the liquid is absorbed.

Ingredients you will need

Lime Juice

Pigeon

Rice

Salt

Equipment you will use

Oven

To make the achiote oil, pour the oil and achiote seeds in a pot or skillet. Cook over medium-low heat for 5 to 10 minutes; the oil will be reddish-orange from the achiote. Strain the oil, discard the achiote seeds and set aside to cool.

Ingredients you will need

Annatto Seeds