Caribbean Peas and Rice

Ingredients
3 cups cooked white rice | ||
1 tbs olive oil | ||
1/4 cup sofrito (onion, green pepper, cilantro, celery) | ||
1 (10 oz) can tomato sauce | ||
1 tbs tomato paste | ||
2 1/2 cups water | ||
1 (15 oz ) can pigeon peas, drained and rinsed | ||
kosher salt and black pepper to taste | ||
1/2 habanero pepper, seeded and chopped, optional | ||
2-3 tbs fresh parsley chopped |
This is a classic Caribbean recipe.
- Heat oil in a pot over medium high heat. Once the pan is hot add the sofrito and rice and stir to combine.
- Add the tomato sauce and tomato paste and mix well.
- Pour in the water, peas and season with salt and pepper.
- Bring to a boil, then reduce the heat to low.
- Simmer covered for 5-10 minutes.
- Stir in parsley before serving.
- If you like it spicy add a little hot pepper to the sofrito before cooking.
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