Rice and Pigeon Peas with Seasonings
Ingredients
- 1 1/4 cup jasmine rice
- 1 15 oz can gandules, drained
- 1 tbsp tomato paste
- 1 tsp adobo seasoning @eatloisa
- 1 tsp sazon @eatloisa
- 1 tsp oregano
- 1/2 tsp garlic powder or 3 cloves garlic, minced
- 1/4 tsp turmeric
- 2 tsp soy sauce or tamari
- 1 tbsp caper, minced (or 1/4 cup chopped olives)
- 2 1/2 cups water + 1/4 cup water reserved for cooking
- Salt and pepper to taste
Preparation
Optional: Sauté tomato paste and garlic in oil for a minute to make fragrant, if desired, as per traditional method.
Rinse rice well to remove dirt and impurities.
Add rice to a medium sized non-stick pot along with tomato paste, beans, seasonings, and capers.
Allow mixture to come to a boil, then reduce to a soft boil.
Stir mixture well, taste and adjust seasonings based on preference.
Allow rice to absorb some of the water, stirring gently occasionally for 3 minutes to prevent it from becoming gummy.
Reduce heat to a simmer, add in reserved water, move rice towards the center away from the edges, and cover with a lid.
Cook for 20 minutes, then stir by folding rice from the bottom up gently.
Cook covered on low for another 20 minutes.
Check between to see if rice is fully cooked and tender.
Serve when ready.
