Recipes from the Caribbean :: Caribbean Potato, Rice and Noodle Side Dishes
This is the national rice and bean dish of Puerto Rico.
3 Tbsp. olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1 med. green bell pepper, seeded, de-ribbed and diced
1/2 c. canned tomato sauce
1/2 c. pimiento-stuffed olives, drained
5 c. cold water
1 (16 ounce) can pigeon peas, drained
2 1/2 (two and a half) c. long-grain rice
1 Tbsp. capers, drained
1 tsp. dried powdered oregano
1 Tbsp. finely minced fresh parsley
1 Tbsp. finely minced fresh basil
1 vial saffron threads or 1/4 tsp. turmeric
Salt, to taste
Freshly-ground black pepper, to taste
1 med. red bell pepper, diced (for garnish)
Heat the olive oil over med.-high heat in a large pot. Sauté onions, garlic and green bell pepper, stirring occasionally, for 5 mins.
Stir in the tomato sauce, olives, capers, oregano, parsley, basil, saffron threads or turmeric, salt and pepper; then add 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 water has been absorbed, about 10 mins.
Reduce the heat to low. Stir the rice once from the bottom to the top; cover, and cook for approximately 20 mins. more. Test the rice for doneness. If it is not tender, add a little more water and cook it, covered, for 5 mins. 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.
