Print This Recipe Written by Chacha on Oct 26th, 2013 in Latin, Meatless Side dish, Pigeon Peas, Recipe, Rice, Vegetable | No Comments

Servings: 4


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 cubanella or sweet banana pepper, cored, seeded and finely chopped
  • 1/2 green bell pepper, cored, seeded and finely chopped
  • 1 whole Serrano pepper (Note: I always add a whole, not chopped, Serrano pepper just because I like it spicy)
  • 5 cloves garlic, smashed, peeled and finely chopped
  • 2 plum tomatoes, finely chopped
  • 1/2 teaspoon Mexican or Greek oregano
  • ½ teaspoon freshly ground cumin
  • 1 package Sazon Goya Seasoning with culantro and achiote (Note: Sason Goya is a seasoning found in stores catering to Hispanics.)
  • 1 tablespoon tomato paste
  • ¼ cup pimento stuffed olives
  • Chopped fresh cilantro to taste
  • 1 lime, juiced
  • 4 dashes hot sauce (preferably Tabasco)
  • 1 15-ounce can green pigeon peas, rinsed and drained (preferably Goya)
  • Kosher salt
  • Freshly ground black pepper to taste
  • 2 cups long-grain white rice (preferably not converted)
  • 3 cups water

Special equipment

  • A medium saucepan with a tight-fitting lid


Heat the oil and butter in the saucepan over medium-high heat.

Add the onions and peppers and sauté for about 5 minute, stirring occasionally. Add garlic, tomatoes, oregano, cumin, sazon, and tomato paste. Cook about 3 minutes.

Add the olives, cilantro, lime juice, hot sauce and pigeon peas. Cook for 3 minutes. Stir in the rice. Add the water; season with salt and pepper to taste. Bring to a boil. Check for seasoning. Adjust if necessary. Cover the rice (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel.) Reduce the heat to the lowest point possible and cook for 20 minutes.

Remove the lid and fluff the rice with a fork before serving.

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