Rice with Pigeon Peas - Arroz con gandules
La traducción al español de esta receta se encuentra en el PDF. - The Spanish translation of this recipe can be found in the PDF.
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Ingredients
2 cups medium grain rice
1 cup steel-cut oatmeal
1 can of pigeon peas, canned, rinsed, and drained (crushed or pureed if necessary)
4 cups water
¼ cup onion, diced
2 TBSP bell peppers, diced
2 TBSP green peppers, diced
2 TBSP ground garlic
2 TBSP homemade sofrito
1 TBSP cilantro
1 TBSP turmeric
1 tsp salt
1 TBSP tomato paste, diluted in 1 fluid ounce of water
382 grams medium grain rice
160 grams steel-cut oatmeal
1 can of pigeon peas, canned, rinsed, and drained (crushed or pureed if necessary)
946 ml water
13 grams onion, diced
2 TBSP (30 ml) bell peppers, diced
2 TBSP (30 ml) green peppers, diced
2 TBSP (30 ml) ground garlic
2 TBSP (15 ml) homemade sofrito
1 TBSP (15 ml) cilantro
1 TBSP (15 ml) turmeric
1 tsp (5 ml) salt
1 TBSP tomato paste, diluted in 1 fluid ounce of water
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Instructions
- Heat a large pot to medium high temperature and sauté the onion, bell peppers, green
- peppers, garlic, sofrito, coriander, turmeric, salt, and tomato paste for 5 minutes.
- Add the rice, oatmeal, and pigeon peas (pureed or mashed as needed). Mix well and
- add the 4 cups of water.
- Lower the temperature to medium and cook for 35 minutes or until the water evaporates.
- When water has evaporated, lower the temperature to medium low heat. Stir, cover, and
- cook for 15 more minutes.
- Check consistency. Enjoy with a protein of your choice.
Nutritional Info
Storage
Notes
DAIN Phases 2 and 3 (as tolerated) Modifications: For Phase 2, you may need crushed or pureed canned pigeon peas and removing the peppers, as tolerated.
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