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Pigeon Peas and Rice

Pigeon Peas and Rice Recipe

  • 1 cup olive oil
  • 3 tablespoons annatto seeds (available in Latin American groceries)
  • 1/3 cup achiote oil (see above)
  • 1 medium onion, chopped
  • 1 head garlic, cloves crushed and peeled
  • 1 medium green bell pepper, seeded and chopped
  • 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 bay leaf, finely crumbled
  • ½ cup chopped fresh parsley
  • 1 cup (½ pound) dried pigeon peas, rinsed and picked over (see Notes)
  • 8 cups water
  • 3 tablespoons achiote oil (see above)
  • 1/3 cup sofrito (see above)
  • 2 cups long-grain rice
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped parsley
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 514kcal (26%)
Total Fat 20g (30%)
Saturated Fat 7g (37%)
Cholesterol 0mg (0%)
Total Carbohydrate 73g
Dietary Fiber 6g
Sugars 1g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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