Spanish Rice with Pigeon Peas

Spanish Rice with Pigeon Peas

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon cooking oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon chopped fresh oregano or ¼ teaspoon dried, crushed
  • 1¼ cups reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1-1½ 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


  • Prep

  • Ready In

  1. Heat oil in a medium skillet 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 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 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

Reviews 0