Name: Rice and Pigeon Peas
Total time: PT1200.0S
Yield: 4
Ingredients: 3 3/4 cup Water; 2 cup Short Grain White Rice; 1 cup Pigeon Peas; 2 tablespoon Oil; 1 tablespoon Adobo Seasoning; 2 Chicken Bouillon Cube; 1 package Goya® Sazon con Culantro y Achiote

This is a very popular dish in Puerto Rican culture, and easy to make!

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Beans & Legumes

Dairy-Free

Stove

Sugar-Free

High Fiber

Budget-Friendly

Beginner

Low Salt

Quick

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

Gluten-Free

Comfort Food

Lunch

Caribbean

Shellfish-Free

Dinner

One-Pot

Quick & Easy

Rice

Side Dish

Rice and Pigeon Peas

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Water

Short Grain White Rice

Pigeon Peas

tablespoon

Adobo Seasoning

Chicken Bouillon Cube

Goya® Sazon con Culantro y Achiote

package

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Into a saucepan, add Water (3 3/4 cup), Short Grain White Rice (2 cup) [Rinsed], Pigeon Peas (1 cup) [Drained], Oil (2 tablespoon), Adobo Seasoning (1 tablespoon), Chicken Bouillon Cube (2 N/A), Goya® Sazon con Culantro y Achiote (1 package). Stir to combine. Bring mixture to a boil and cook for 5 minutes.

Into a saucepan, add Water (3 3/4 cups), Short Grain White Rice (2 cups), Pigeon Peas (1 cup), Oil (2 Tbsp), Adobo Seasoning (1 Tbsp), Chicken Bouillon Cube (2), Goya® Sazon con Culantro y Achiote (1 pckg). Stir to combine. Bring mixture to a boil and cook for 5 minutes.

Lower heat to medium. Cover and cook for an additional 10 minutes.

Rice and Pigeon Peas

20MINS

Ingredients

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