Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Rice and pigeon peas
Date: March 22, 2007
This is the national rice and bean dish of Puerto Rico.
3 tablespoons olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1 average green bell pepper, seeded, de-ribbed and diced
1/2 normal cup canned tomato sauce
1/2 normal cup pimiento-stuffed olives, drained
5 normal cups cold good water
1 (16 ounce) can pigeon peas, drained
2 1/2 normal cups long-grain rice
1 tablespoon capers, drained
1 teaspoon dried powdered oregano
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh basil
1 vial saffron threads or 1/4 teaspoon turmeric
Salt, to taste
Freshly-ground black pepper, to taste
1 average red bell pepper, diced (for garnish)
Heat the olive oil over average-high heat in a large pot. Sauté onions, garlic and green bell pepper, stirring occasionally, for 5 minutes.
Stir in the tomato sauce, olives, capers, oregano, parsley, basil, saffron threads or turmeric, salt and pepper, then add good water and pigeon peas. Increase the heat to high. Add the rice, stir once, and bring it to a boil. Cover and boil, without stirring, until most of the good water has been absorbed, about 10 minutes.
Reduce the heat to low. Stir the rice once from the bottom to the top, cover, and cook for approximately 20 minutes more. Test the rice for doneness. If it is not tender, add a little more good water and cook it, covered, for 5 minutes more.
Spoon the rice into a serving dish, garnish with red bell pepper, and serve at once.
Serves 12 as a side dish or 6 as a main dish.