Spanish Rice with Pigeon Peas

Spanish Rice with Pigeon Peas

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From: Diabetic Living Magazine

About the size of regular peas, pigeon peas are grown in the south and are available fresh and canned. You can find them in Hispanic food specialty stores. This one-skillet side dish combines the peas with Spanish rice and is ready in just 30 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 teaspoon cooking oil
  • 2 cloves garlic, minced
  • 1 tablespoon snipped fresh cilantro
  • 1 teaspoon snipped fresh oregano or ¼ teaspoon dried oregano, crushed
  • 1¼ cups reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 to 1½ teaspoons adobo sauce from canned chipotle chile peppers in adobo sauce
  • ½ cup long grain white rice
  • 1 cup canned pigeon peas or black-eyed peas, rinsed and drained

Preparation

  • Prep

  • Ready In

  1. In a medium skillet, heat oil over medium heat. Add garlic, cilantro and oregano; cook and stir for 30 seconds.
  2. Add chicken broth, tomato paste and adobo sauce; bring to boiling. Add uncooked rice; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed and rice is tender, stirring once halfway through cooking. Stir in pigeon peas; heat through.
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Nutrition information

  • Serving size: ½ cup
  • Per serving: 149 calories; 2 g fat(-1 g sat); 3 g fiber; 28 g carbohydrates; 5 g protein; 307 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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