The Secret Ingredient
Ingredients
- ●2 tablespoons vegetable oil
- ●1 medium onion, finely chopped
- ●1 cup finely chopped green bell pepper
- ●1 cup finely chopped cilantro leaves
- ●5 cloves garlic, crushed
- ●2 cups long-grain white rice
- ●1 can (14.5 ounces) no-salt added diced tomatoes
- ●1 teaspoon dried oregano
- ●Pinch achiote powder (optional)
- ●1 can (15 ounces) green pigeon peas (gandules) OR black eyed peas, rinsed and drained
- ●2 tablespoons tomato paste
- ●1 tablespoon MAGGI Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI Chicken Flavor Bouillon, crushed, dissolved in 4 cups warm water
- ●Chopped fresh cilantro leaves for garnish
Make It
Step 1
Heat oil in a large saucepan over medium heat. Add onion, bell pepper, 1 cup cilantro and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables are soft.
Step 2
Add rice; cook, stirring frequently, for 5 minutes or until rice turns opaque.
Step 3
Stir in diced tomatoes, oregano, achiote powder, pigeon peas and tomato paste; cook for 1 minute. Stir in bouillon mixture; bring to a boil. Cover tightly; reduce heat to low.
Step 4
Cook for 25 to 30 minutes or until tender and most of liquid has evaporated. Serve garnished with cilantro.
