Pigeon Pea Rice "Arroz de Gandules" Recipe | Tyler Florence
This Pigeon Pea Rice "Arroz de Gandules" recipe is a flavorful side that pairs with just about anything. Easy to make and endlessly satisfying.
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Cooking tools:
- Pot
- Stove
- Colander
- Measuring cup
- Oven
- Dutch oven
- Wooden spoon
- Fine-mesh sieve
- Skillet
- Ladle
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 1 pound dried pigeon peas, picked through and rinsed
- 3 bay leaves
- 5 unpeeled garlic cloves, plus 2 cloves, minced
- 3 quarts water
- 1/4 cup achiote oil, recipe follows
- 1 medium white onion, diced
- 1 green bell pepper, cored and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 2 cups long-grain rice
- 1 tablespoon salt
- 1 lime, juiced
- 1 cup vegetable oil
- 2 tablespoons achiote/annatto seeds
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