Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a sauce pan, add the
Oil (3 Tbsp)
,
Onion (1)
,
Cubanelle Pepper (1)
,
Garlic Paste (1 tsp)
,
Chicken Bouillon Cubes (3)
,
Distilled White Vinegar (1/2 Tbsp)
,
Tomato Paste (1/4 cup)
, and
Olives (1/4 cup)
. Cook until the chicken bouillon cubes have dissolved.
Step 2
Add the
Pigeon Peas (2 1/2 cups)
and mix to combine. Add
Long Grain White Rice (3 cups)
,
Water (3 1/2 cups)
, and
Fresh Cilantro (2 sprigs)
. Taste the water and add
Salt (to taste)
if needed.
Step 3
Cover and cook until the water has evaporated. Once the water has evaporated, reduce the heat to low and cook for 25-30 minutes.
Step 4
Remove the cilantro and cubanelle pepper. Serve and enjoy!
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSEasy Tuna Salad Sandwich
Bacon and Cheese Waffles
No-Bake Peanut Butter Oreo Cheesecake
Rose Meringue Cookies
Dominican Oxtail Stew
Potato Dinner Rolls
Caramel Sauce
Spinach and Artichoke Dip Stuffed Chicken
One Pot Creamy Garlic Spaghetti
No Bake S'mores Pie
Beef Taco Pasta
Thanksgiving Turkey
Carrot Cake with Cream Cheese Frosting
Fettuccine Alfredo
Flan
Strawberry Cheesecake Bars
Recommended Recipes
{{name}}