Rice with pigeon peas It is a dish of rice and green pigeon peas that is very common in Puerto Rico and the Dominican Republic. Also known as moro of pigeon peas. It is a slow-cooked dish in a red sauce called stir fry. Spices are used to enhance the flavors, usually cumin and caramelized onions.
What is rice with pigeon peas?
Arroz con gandules is a dish made from rice, hot peas, sautéed, coleslaw and salt pork that is very popular in Puerto Rico and the Greater Antilles. Traditionally, this dish is prepared during the Christmas season or for special occasions.
There are several versions of arroz con gandules, depending on the region you are in. Green olives are often added to enhance the flavor of the rice. It is a slow cooker dish.
rouco the seeds are used to give the rice a characteristic yellow-orange color. You can get roucou seeds at Latin grocery stores. In addition, you can use different types of meat to prepare it. In fact, salt pork can be substituted for ham, smoked shank, chorizo, salami or even bacon.
In addition, the rice with pigeon peas is prepared on a sautéed base, a red sauce is responsible for sublimating its aromas.
What is stir fry?
The sofrito is a preparation based on tomato, celery, onion, salt, cilantro and garlic. All ingredients are finely chopped and sautéed in olive oil until juices and flavor are released.
In Puerto Rican cuisine, stir-frying is used to prepare many dishes, such as soups or certain sauces. Cooking vegetables below 100˚C allows them to release.
There are variations of stir-fries in which garlic, red pepper and green pepper are added.
What is Roucou?
Roucou is a natural food coloring with a characteristic red-orange color. In the European abbreviation it corresponds to the color red E160b. It is found in tropical and subtropical regions such as Guadeloupe, the West Indies, and Guyana.
Roucou is a fresh fruit of the rocou tree, a shrub that grows primarily in Central America from the southern United States to Brazil. Roucou has a characteristic orange-red color and is used as a food coloring. In addition, the Amerindians used to dress in roucou (annatto) to protect themselves from sunburn, which earned them the name “redskins”.
In the Caribbean, the roucou is recognized for its multiple virtues and, in particular, for its healing virtues. Its leaves are used to treat many inflammations. The powder of its seeds is used to treat asthma.
Roucou is introduced in many recipes that call for its red-orange color. In fact, it is used to color some cheeses such as mimolette, cheddar or edam. In some recipes, roucou is used to dye haddock fillets.
What are snap peas?
The pigeon pea, also known as congo, is a legume that grows in tropical regions. Also known as pwa by bwa in Guadeloupe and can be found in cans or in the frozen section of supermarkets.
The pigeon pea is native to India. In addition, its culture dates back to 3000 years ago. It was introduced in East Africa with the migrations of man, then spread to the American continent with the slave trade. Today it is grown in tropical and semitropical regions.
In southern Louisiana and the Caribbean, various bean and rice or peas and rice dishes have emerged as a result of African culinary influence. These legume dishes provided sustenance for enslaved Africans.
In the United States, Hoppin John is a popular dish in the southern United States. It consists of pigtails, red peas, rice, chopped onion and bacon. In the southern United States, it is customary to eat it on New Year’s Eve to ensure a prosperous year. In fact, the dots symbolize coins. This dish is also called “Carolina Rice”.
Rice with pigeon peas
Arroz con gandules is a Puerto Rican dish made with rice, hot peas, and pork, cooked in the same pan with the sofrito.
Preparation time 20 min
Cooking time 40 minutes
Total time 1 hour
Course: Main Course
Cuisines: American, Puerto Rican
Servings: 8 people
Author: Sarah-Eden Dadoun
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- 4 cups of boiled white rice, medium grain
- 3 cups of water
- 12 ounces snap peas, cooked or canned
- 3 ounces salt pork, cut into cubes
- 1 small onion, grated
- 2 tablespoons chopped coriander
- 4 tablespoons vegetable oil
- 4 tablespoons of fried
- ½ cup tomato sauce
- 1 package of achiote dressing, cilantro and achiote seasoning
- 10 whole green olives, pitted
- 1 teaspoon cumin
Rinse the rice well with clean water to remove as much starch as possible. Drain and reserve.
Pour the vegetable oil into a nonstick Dutch oven and heat over medium heat.
Then add the diced salt pork and saute for a few minutes, stirring until browned.
Remove the salt pork from the pot and reserve.
In the same pot, without removing the fat, add the onion and sauté over medium heat for 2 minutes, stirring frequently.
Add the stir-fry, tomato sauce, achiote dressing, cumin, olives, cilantro, and chili peas.
Cook, stirring the mixture for about 3 minutes.
Add the water and bring to a boil.
Finally add the rice and the salted pork sauté. Season with black pepper and mix everything.
Place foil over dutch oven then cover with dutch oven lid.
Cook the rice for 30 minutes over medium-low heat without opening the lid.
Before serving, add the rice and season with salt.
Rice with pigeon peas
Amount per proportion
calories 196 calories from 144 fat
% Daily value *
Fat 16 grams25%
Saturated fat 4g25%
Trans fat 1g
Polyunsaturated fats 5g
Monounsaturated fat 6g
Cholesterol 9 milligrams3%
Sodium 365 milligramssixteen%
Potassium 220 milligrams6%
Protein 4 grams8%
Vitamin A 71UI1%
vitamin C 1mg1%
Football 26 milligrams3%
*Percent Daily Values are based on a 2,000 calorie diet.
Wikipedia (FR) – RoucouWikipedia (EN) – Rice with Pigeon PeasWikipedia (FR) – SofregitWikipedia (EN) – Hoppin’ John
As the founder of the Les Trois Madeleines pastry blog, Sarah-Eden reinvents glamorous desserts with original cakes. She loves discovering new blogs, interacting with food bloggers, and of course she loves cupcakes!