Caribbean Peas and Rice

Name: Caribbean Peas and Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
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

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.