Rice with Pigeon Peas, Bacon, and Almonds for Celebrations

Ingredients

• 3 cup White rice (Uncooked, rinsed until the water runs almost clear)
• 200 g Bacon (Cut into small pieces)
• 30 g White onion (Finely chopped)
• 30 g Trompito pepper (Finely chopped)
• 30 g Green sweet pepper (Finely chopped)
• 20 g Red bell pepper (Finely chopped)
• 1 lb Aromatic pigeon peas (Fresh or shelled; if using cooked pigeon peas, drain them well)
• Sliced almonds (To taste; approximately 60 g)
• Fresh parsley (To taste, chopped; approximately 10 g)
• Salt (To taste; approximately 5 g)
• 4 cup Water or broth (Estimated amount for cooking the rice and pigeon peas; adjust depending on whether fresh or cooked pigeon peas are used)

Steps

1. 1

   Rinse the rice under cold water until the water runs almost clear. Chop the onion, peppers, bell pepper, parsley, and bacon; have everything ready before beginning to cook.

2. 2

   If using fresh pigeon peas, rinse them and cook them in water until tender, approximately 20 to 30 minutes; drain and set aside. If they are already cooked, simply drain them.

3. 3

   Place a large, heavy pot over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring, until golden brown and some of the fat has rendered.

4. 4

   Add the white onion, trompito pepper, green sweet pepper, and red bell pepper to the bacon fat. Sauté for 3 to 4 minutes, until the vegetables are soft and fragrant.

5. 5

   Add the pigeon peas and mix them with the sofrito and bacon for 1 to 2 minutes so they absorb the flavor.

6. 6

   Add the rinsed rice and stir for 1 to 2 minutes, until the grains are well coated with the fat and aromatics.

7. 7

   Pour in the water or broth and season with salt to taste. Bring the liquid to a boil over medium-high heat, tasting the broth to ensure it is properly seasoned.

8. 8

   Once the liquid boils, reduce the heat to low and cover the pot. Cook for 18 to 22 minutes, without stirring, until the rice has absorbed the liquid and is tender. If the rice is still firm and the pot is dry, add a little hot water and continue cooking.

9. 9

   Turn off the heat and let the covered rice rest for 5 to 10 minutes. Uncover and gently fluff the grains with a fork.

10. 10

    Add the sliced almonds and chopped parsley. Stir gently or sprinkle both over the top just before serving.

Notes

The publication does not include instructions or quantities for the almonds, parsley, or cooking liquid; these elements and the estimated quantities have been added to turn the list into a usable recipe. Fresh pigeon peas may require pre-cooking. Serve as a side dish with turkey in mustard-honey sauce, as suggested by the author.

Nutrition per serving

• side dish
• rice
• celebrations
• Christmas
• New Year's
• Caribbean cuisine
• with bacon
• with legumes