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Rice with Pigeon Peas

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  • 1 Tbsp. vegetable oil
  • 1 cup finely chopped cooked ham
  • 1/4 cup finely chopped shallots or onion
  • 2 Tbsp. finely chopped green onions
  • 1 large green bell pepper, finely chopped
  • 2 large tomatoes, chopped
  • 1/4 cup finely chopped fresh cilantro
  • 2 packets Knorr® Sazon with Garlic, Onion, Annatto and Coriander
  • 1 can (15 oz.) pigeon peas, drained
  • Salt and ground black pepper to taste
  • 2 cups uncooked regular rice
  • 2 Tbsp. Knorr® Chicken flavor Bouillon, dissolved in 5 cups water

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Heat oil in 6-quart heavy saucepan or Dutch oven over medium-high heat and cook ham, shallots, green onions and green pepper, stirring occasionally, 3 minutes or until vegetables are crisp-tender. Reduce heat to medium-low and stir in tomatoes, cilantro, Sazon and pigeon peas. Cook, stirring occasionally, 3 minutes. Add salt and pepper. Stir in rice and Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.