Puerto Rican Rice with Pigeon Peas - Center for Nutrition Studies

Ingredients

• 3 cups frozen pigeon peas
• 2 cups water
• ½ tsp sea salt
• ½ tsp ground turmeric
• ½ tsp cumin
• 1 tsp oregano
• 2 Tbsp tomato paste
• 1 tsp smoked paprika or liquid smoke
• 1 Tbsp homemade sazón
• 6 olives, optional
• 3 ½ cups liquid, combining reserved water from cooking pigeon peas and vegetable broth
• 3 cups brown rice (see tips)
• ¼ cup cilantro, chopped
• 2 Tbsp sliced roasted bell pepper, for garnish
• ¾ cup diced onion
• ¾ cup diced red bell pepper
• 5 garlic cloves, crushed
• 4 small sweet peppers (“aji dulce”), diced
• 1 Tbsp fresh culantro, chopped (optional, see tips)