Dee Dee Dailey's Pigeon Peas and Rice
- Total Time
- 2 hours 30 minutes
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Ingredients
- ½pound dried pigeon peas (Congo peas)
- 3 to 4tablespoons olive oil
- 1large onion, chopped
- 4cloves garlic, chopped
- 1small green bell pepper, seeded and chopped
- 1teaspoon dried oregano
- 1tablespoon dried basil
- 2ounces salt pork
- 2cups chicken stock
- 1large bay leaf
- ½pound long-grain rice
- Sea salt and freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
283 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 6 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick through pigeon peas, removing stones or dirt. Cover them with two inches of water and let soak overnight.
- Step 2
Heat oil in large, heavy stew pot and cook onion, garlic, bell pepper, oregano, basil and salt pork for about 2 minutes, stirring. Add drained pigeon peas; stir about 1 minute to blend. Add chicken stock to cover, about a cup, and the bay leaf. Cover and bring to a boil, reduce heat and simmer for 1 hour, or until the peas are almost tender. Add more stock as needed.
- Step 3
Stir in rice and enough stock to cover. Season with salt and pepper. Simmer about 20 minutes, until rice is cooked and peas are tender. Remove bay leaf. Let stand for 15 minutes before serving.
Private Notes