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Look for canned pigeon peas in the Latin foods aisle at the supermarket. Serve with Roasted Pork (page 150).

Maira Isabel Morales
Recipe by Cooking Light September 2004

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Credit: Cooking Light

Recipe Summary

Yield:
10 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, and pork; sauté 5 minutes. Stir in rice. Add water and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in olives, cilantro, and peas.

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Nutrition Facts

241 calories; calories from fat 13%; fat 3.4g; saturated fat 0.8g; mono fat 1.5g; poly fat 0.7g; protein 10.5g; carbohydrates 41.3g; fiber 3.7g; cholesterol 10mg; iron 2.9mg; sodium 282mg; calcium 38mg.
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