Puerto Rican Rice
- 500g of dried pigeon peas (black eyed peas will do)
- 5 cups of water
- 100g salted pork chopped into small pieces (bacon will work)
- 2 garlic cloves peeled and crushed
- 1 tablespoon olive oil
- 1 red bell pepper cored, seeded and chopped small
- 1 green bell pepper cored, seeded and chopped small
- 1 small onion chopped
- 2 tomatoes chopped
- 1 tablespoon annatto oil
- 1 cup long grain rice
- Black pepper, freshly ground
- Salt
1. In a small pot bring the pigeon peas and three cups of water to a boil. Cover, turn off the heat and allow to stand for one hour.
2. Drain the peas, reserving the water.
3. In a deep pan sauté the salt pork, ham and garlic in the olive oil for a few minutes.
4. Add both bell peppers and the onion, cover and cook over medium heat until the onion begins to turn transparent.
5. Add the tomato, drained pigeon peas and 1.5 cups of the reserved water.
6. Simmer, covered, over a low heat for 15 minutes until peas are almost tender and most of the liquid is absorbed.
7.Stir in the annatto oil/ achiote oil, rice, black pepper and two cups of cold water.
8. Return to the to a boil and simmer, covered for 15 to 20 minutes until liquid is absorbed and rice is soft and tender.
9. Garnish with a handful of chopped, fresh cilantro, some diced chilli, and a good squeeze of fresh lime.
- This recipe for armadillo stew will feature in the forthcoming book The Hungry Cyclist. Pedalling The Americas In Search of the Perfect Meal
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