• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Green Pigeon Pea Rice (Mamposteao)

    "What makes mamposteao unique is the cooking technique of being an assembly of ingredients combined shortly before service into a delicious, nuanced result," Chef Maria Gemania Diaz said. "It is very popular during the Christmas season mostly for the combination of the ingredients that will show a green and red color turning into a very colorful Christmas dish."

    We suggest cooking this up in one of our favorite sturdy Dutch ovens, so you can take this dish from stove to oven to tabletop in style. 

     

    Chef Maria Germania Diaz has spent 13 years of her 21-year career at the Conrad Condado Plaza. Her discipline and passion for cooking have allowed the Dominican Republic-born chef a culinary evolution. Today she is one of a few female executive chefs in Puerto Rico’s hotel industry. She studied Culinary Arts in the Escuela Hotelera of Isla Verde, Carolina. She defines her culinary style as contemporary and enjoys presenting, bite after bite, a multi-sensorial cuisine.


    Ingredients
    1
    tablespoon
    oil
    1
    medium yellow onion, chopped
    1/2
    red bell pepper, diced
    1/2
    green bell pepper, diced
    1/2
    teaspoon
    dried oregano (optional)
    2
    links of chorizo, diced
    3
    cups
    short-grain white rice (cooked the day before)
    2
    cups
    green pigeon pea stew
    2
    tablespoons
    cilantro, chopped
    Directions
    Using a large pan, heat 1 tablespoon oil.
    Add chorizo, onion, red bell pepper, green bell pepper and dried oregano, sautéed until caramelized.
    Then add cooked rice and green peas stew. Sauté until rice absorbs liquid.
    Add cilantro and adjust seasonings to taste and let the rice make a little crust, turn it up and wait the other side make crust.

    The base number of servings for this recipe is 6
    OK

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