Ingredients
Scale
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 can (15 oz) pigeon peas (drained)
- 1 medium onion (diced)
- 1 bell pepper (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- Fresh cilantro (chopped) for garnish
- Lime wedges for serving
Instructions
- Heat oil in a large pot over medium heat. Sauté the diced onion and bell pepper until soft. Add minced garlic and cook for an additional minute.
- Stir in rice until coated with oil. Add chicken broth and drained pigeon peas.
- Season with oregano, cumin, and paprika; stir well to combine.
- Bring to a boil, reduce heat to low, cover tightly, and simmer for about 20 minutes or until rice is tender.
- Remove from heat; let sit covered for 5 minutes before fluffing with a fork. Garnish with cilantro and serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 0g
- Sodium: 680mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg