Super Quick Rice Dish To Make On Busy Nights
Rice and Pigeon Peas is a staple in Dominican cuisine. It is actually one of those dishes continually being cooked in a Dominican home. Pigeon peas are just a pea sort legume use in the Caribbean and Spanish cooking. Usually when you hear about this, it is just referred to as Moro.
The dish is regularly served as a side dish during big gatherings and special celebrations as during Noche Buena to accompany the infamous pencil (roasted pork). Moro can make with either pigeon peas or several type of bean, or a mishmash of both.
- One small red onion cubed
- Three tablespoons vegetable oil
- Half of red and green bell pepper, cubed
- Two cubes of chicken bouillon (Caldo de Pollo)
- One tablespoon cilantro, chopped
- Two cloves of garlic, minced
- 2 tablespoons tomato sauce
- One teaspoon oregano
- One small carrot, cubed
- One pack of sazón (culantro y achiote)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon adobo
- One can handle verdes (green pigeon peas), with liquid
- Four hot dogs, cut into half-inch rounds
- 3 cups rice
- 2 cups water
1.In a cast-iron pot, heat the oil over medium heat. Sauté onion, garlic, pepper, cilantro, , chicken bouillon cubes, tomato sauce ,sazón, oregano, black pepper and adobo for about 2 minutes or until vegetables begin to liberate aroma.
2. Mix the hot dogs and carrot cubes.
3. Add pigeon peas with its liquid and two cups of water. When the water begins boil, add the rice stirring infrequently to keep it from stick to the base of the pot.
4. Once the rice soaked up all the water and begins to dry up, lower the heat. Cover and let cook for 20 minutes. Then, stir the rice gently and cover for more 5 minutes.
5. Serve it warm.