Pigeon Pea Rice (Arroz de Gandules) Recipe | Tyler Florence
Serve this Pigeon Pea Rice (Arroz de Gandules) recipe alongside your favorite main for a complete meal. Simple, reliable, and delicious. Try it tonight.
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Colander
- Citrus press
- Pot
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Oven
- Stove
Ingredients
- 1 pound dried pigeon peas, picked through and rinsed
- 2 bay leaves
- 1/4 cup achiote oil, recipe follows
- 1 medium white onion, diced
- 2 garlic cloves, minced
- 1 green bell pepper, cored and diced
- 1 cubanella or Italian green pepper, cored and diced
- 1/2 cup chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 2 cups long-grain rice
- 1/2 lime, juiced
- 1 tablespoon salt
- 1 cup vegetable oil
- 2 tablespoons achiote/annatto seeds
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