Rice And Pigeon Peas With Pork
A flavorful Caribbean-inspired dish combining tender pork, rice, pigeon peas, and vegetables, infused with aromatic herbs and spices for a hearty, satisfying meal suitable for family dinners.
Ingredients
- 3 cups long grain rice ⓘ
- 1 cup pigeon peas ⓘ
- 2 cubes chicken bouillon ⓘ
- 1/4 cup green stuffed olives ⓘ
- 1 medium onion, chopped ⓘ
- 1/4 cup oil ⓘ
- 1 small can red bell peppers
- 1 can tomato sauce
- 5 1/2 cups boiling water ⓘ
- 1 1/2 pounds pork meat, cut into 1-inch cubes ⓘ
- 2 cloves garlic, minced ⓘ
- 1/4 cup chopped cilantro ⓘ
- 2 packages Sazon ⓘ
- salt ⓘ
Instructions
- In a large saucepan, add oil and brown the pork cubes.
- Add chopped onion, minced garlic, and chopped cilantro; let it simmer for about 2 minutes.
- Add red bell peppers, green stuffed olives, chicken bouillon cubes, tomato sauce, Sazon packets, pigeon peas, salt, and pepper; let simmer for about 5 minutes.
- Add the rice and boiling water; mix well.
- Bring to a boil and let the water evaporate.
- Mix the ingredients again, then cover and cook over a low flame for 15 to 20 minutes until rice is tender.
Tips & Substitutions
For a richer flavor, consider marinating the pork in garlic, cilantro, and a splash of lime juice beforehand. You can substitute pigeon peas with black-eyed peas or even canned beans if necessary. If you prefer a vegetarian version, omit the pork and use vegetable broth along with additional veggies. Consider adding a dash of smoked paprika for a deeper taste.
Serving Suggestions
Serve this dish garnished with fresh cilantro for a pop of color and flavor. It pairs beautifully with a side of fried plantains or a crisp green salad. Consider serving it alongside Chicken Livers Supreme for a delightful meal or enjoy it with a refreshing drink like homemade lemonade.
Storage & Reheating
Allow the rice and pigeon peas to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, add a splash of water to the rice and heat in the microwave or on the stovetop over low heat, stirring occasionally to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Pigeon Peas With Pork contains roughly 1295 calories, with 8g protein, 32g carbohydrates, and 129g fat. It is an excellent source of vitamin C (63% of the Daily Value) and iron (31% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2718mg per serving (118% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of long grain rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and more water. Adjust the boiling water to about 6 1/2 cups and extend the cooking time to about 30-40 minutes until the rice is tender.
Is it possible to make this dish in a rice cooker?
Absolutely! Simply follow the same steps for browning the pork and sautéing the vegetables in a skillet, then transfer everything to the rice cooker. Add the rice and boiling water, and cook according to your rice cooker's instructions.
What can I do with leftover rice and pigeon peas?
Leftover rice and pigeon peas can be used in various ways! Try making a fried rice dish by stir-frying it with some vegetables and an egg. You could also mix it into soups or salads for added protein and fiber.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).