Ingredients for 6 servings
¼ cup chopped shallots
¼ cup finely chopped fresh cilantro
1 can (15 oz.) pigeon peas, drained
1 cup diced ham
1 large green bell pepper, chopped
2 cubes Chicken flavor Bouillon
2 cups medium grain rice
2 large tomatoes, chopped
2 Tbsp. chopped green onions
3 Tbsp. olive oil
4 cups water
Salt and ground black pepper to taste
¼ cup finely chopped fresh cilantro
1 can (15 oz.) pigeon peas, drained
1 cup diced ham
1 large green bell pepper, chopped
2 cubes Chicken flavor Bouillon
2 cups medium grain rice
2 large tomatoes, chopped
2 Tbsp. chopped green onions
3 Tbsp. olive oil
4 cups water
Salt and ground black pepper to taste
Directions
In 6-quart heavy saucepan or Dutch oven, heat olive oil over medium-high heat and cook ham, shallots, green onions and green pepper, stirring occasionally, 3 minutes.
Reduce heat to medium-low and cook tomatoes, cilantro, and pigeon peas 3 minutes.
Add salt and black pepper. Stir in rice, then water and Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Garnish, if desired, with diced pork rinds.
Reduce heat to medium-low and cook tomatoes, cilantro, and pigeon peas 3 minutes.
Add salt and black pepper. Stir in rice, then water and Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Garnish, if desired, with diced pork rinds.
