Recipe For Spanish Yellow Rice And Pigeon Peas
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Cook stirring frequently until coated in oil and toasted about 1 minute.
Recipe for spanish yellow rice and pigeon peas. 2 add the rice water sazon and pigeon peas. Cook stirring frequently until coated in oil and toasted about 1 minute. The color comes from the addition of a little bit of saffron or turmeric.
Add tomato paste and mix well cook for 2 minutes. Then put the rice in and stir well. In a large saucepan heat oil and salt pork over medium high heat.
2 cups raw white rice 4 cups water 1 packet sazón such as goya brand 1 15 ounce can pigeon peas gandules drained and rinsed. Next add the water leave the pot uncovered cook over medium heat and let the rice dry out. About the size of regular peas pigeon peas are grown in the south and are available both fresh and canned.
Add rice and cook stirring until it sizzles about 2 minutes. Add rice to pan. Stir in pigeon peas tomato sauce olives and 1 cups water.
This one skillet side dish combines the peas with spanish rice and is ready in just 30 minutes. Stir in pigeon peas tomato sauce olives and 1 cups water. Add rice to pan.
Using a wooden spoon stir once and bring rice mixture to a boil. 4 cover reduce heat to medium low and cook for 35 to 40 minutes. 3 bring to a boil.
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