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Spanish Rice with Pigeon Peas
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.”
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
1Heat oil in a medium skillet over medium heat. Add garlic, cilantro, and oregano; cook and stir for 30 seconds.
2Add 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.