Ingredients
- 3 tablespoons olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 2 tablespoons green pepper, minced
- ½ teaspoon oregano
- 1 teaspoon basil
- Pinch of cayenne
- 2 ounces salt pork cut into 1/4-inch strips (optional)
- ½ pound dried pigeon peas (soaked overnight)
- Salt and freshly ground black pepper to taste
- 1 large bay leaf
- 1 pound long-grain rice
- Nutritional Information
Nutritional analysis per serving (8 servings)
355 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 10 grams protein; 8 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Place the olive oil in a deep saucepan and saute the onion, garlic, green pepper, oregano, basil, cayenne and salt pork until the onion is translucent.
- Drain the pigeon peas and add to the mixture. Stir to coat, approximately 1 to 2 minutes. Add the bay leaf and enough water to cover and simmer until the peas are firm, about 1 hour. Adjust water and add salt and pepper to taste if desired.
- Add the rice and enough water to cover to a depth of 1 inch. Continue simmering until the rice is done, about 20 minutes. Adjust the seasonings. Let stand for 15 minutes. Stir before serving.
1 hour 45 minutes
Dining and Cooking