Pigeon Pea Rice
Number of servings
6
Difficulty
Medium
Ingredients
1000
gr rice
500
gr pigeon peas
3
clove(s) garlic
1/2
cup(s) oil
pinch salt to taste
Directions
- Cook the pigeon peas for 45 minutes or until soft.
- Meanwhile, in a pot, prepare a sofrito with oil and garlic, and add the cooked pigeon peas and 8 cups of water. Let boil and adjust the salt.
- When boiling, add the rice and let dry. Then lower to low heat and finish cooking, well covered, for 15 minutes. If desired, a finely chopped white onion can be added to the sofrito.