About the size of regular peas, pigeon peas are grown in the south and are available both 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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Heat oil in a medium skillet over medium heat. Add garlic, cilantro, and oregano; cook and stir for 30 seconds.

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  • Add chicken broth, tomato paste, and adobo sauce; bring to boiling. Add uncooked rice; reduce heat. Cover and simmer for about 15 minutes or until the broth is absorbed and the rice is tender, stirring once halfway through cooking. Stir in peas; heat through.

Nutrition Facts

149 calories; 2 g total fat; 307 mg sodium. 28 g carbohydrates; 3 g fiber; 5 g protein;

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