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Rice and Pigeon Peas

  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 1 Tbsp. vegetable oil
  • 8 ounces ham, chopped
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 2 Knorr® Tomato Bouillon with Chicken flavor Cube(s)
  • 1 1/2 cups rice
  • 2 cans (15.5 oz. ea.) pigeon peas, rinsed and drained
  • 1 bay leaf
  • 3 cups water
  • 1/3 cup sliced green olives with pimento

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Heat oil in large saucepan over medium-high heat and cook ham, stirring until browned. Stir in onion and cook until softened. Add pepper and garlic and cook, stirring until softened.
  • 2 Crumble Knorr ® Tomato Bouillon with Chicken Flavor Cubes into saucepan and stir to combine. Stir in rice, pigeon peas and bay leaf. Add water and bring to a boil over medium-high heat. Reduce heat to low and simmer covered until all the liquid has been absorbed, about 20 minutes. Stir in olives; remove from heat and let stand 10 minutes. Discard bay leaf.