• Prep Time
    210 Mins
  • Cook Time
    0 Mins
  • Total Time
    210 Mins
  • The base number of servings for this recipe is 4
    OK

    Arroz con Gandules Bahamense

    Many variations of pigeon peas and rice are eaten throughout the Caribbean, from Jamaica to Puerto Rico. In this healthful West Indian version, salt pork is omitted and aromatic herbs and spices are sautéed in water instead of oil.


    Ingredients
    1/2
    teaspoon
    sprig of thyme
    3 to 4
    cloves
    dried garlic minced
    1
    small onion, finely chopped
    1/2
    cup
    chopped bell peppers (a mix of green and red)
    1
    teaspoon
    salt
    1/4
    teaspoon
    freshly ground black pepper
    1
    can
    pigeon peas, with liquid
    3
    tablespoons
    tomato paste
    2
    sprigs
    cilantro, coarsely chopped
    1 1/2
    cups
    long-grain white rice
    Directions
    Use your fingers to gently strip the thyme leaves from the stems. Discard the stems and set the fresh thyme aside.
    In a large saucepan, combine 1/4 cup water, garlic, onion, and bell peppers. Cover and cook over medium heat for 2 minutes. Add the salt, black pepper, pigeon peas with liquid, and tomato paste. Stir well. Gently stir in the thyme and cilantro. Cook covered for another minute.
    Stir in the rice and 3 cups water. Bring to a boil over high heat and boil for several seconds. Reduce heat to medium-low, cover and cook, stirring once or twice, until the rice grains are fluffy, 30 to 40 minutes.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Vegetarian

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