Prep 25 mins
Cook 1 hr
Yellow Rice with Pigeon Peas - translated. You won't believe how much flavor can be packed into such an understated dish. This is a pull-out-the-stops version of the dish. The secret is a well-seasoned sofrito. Make enough sofrito to double the recipe & it would be a waste of good ingredients. You can freeze the sofrito for about a month. Gourmet Magazine.
- 1 cubanelle pepper, seeded and chopped (Italian frying pepper)
- 5 small fresh sweet peppers, halved and seeded
- 1⁄2 cup chopped onion
- 2 garlic cloves, chopped
- 1 -1 1⁄4 cup coarsely chopped cilantro
- 1 plum tomato, chopped
- 1⁄4 lb piece smoked ham, diced or 1⁄4 lb Canadian bacon or 1⁄4 lb bacon
- 1⁄4 cup annatto oil
- 1⁄3 cup chopped pimento stuffed olive
- 1 tablespoon drained bottled capers
- 2 cups long-grain white rice or 2 cups valencia rice or 2 cups basmati rice
- 15 ounces pigeon peas, rinsed and drained
- 3 1⁄2 cups water
- MAKE SOFRITO:.
- Purée all sofrito ingredients in a food processor.
- MAKE RICE:.
- Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
- Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes.
- Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes.
- Add rice and cook, stirring, until it sizzles, about 2 minutes.
- Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer.
- Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
- Gently stir from bottom to top, then smooth top of rice.
- Place parchment round directly over rice and cover pot with a tight-fitting lid.
- Reduce heat to low and cook, undisturbed, 30 minutes.
- Remove from heat, then discard parchment and gently fluff rice with a fork.
- Cover with lid and let stand 10 minutes.