Ingredients
2green bell peppers,diced
1onion,chopped
6clovesgarlic,minced
1bunchcilantro,finely chopped
3tbspolive oil
15oztomato sauce,(1 can)
.25ozspanish seasoning,(1 package)
3cupsbrown rice,uncooked
15ozpigeon peas,(2 cans) drained
6cupsboiling water
Preparation
Place the green peppers, onion, garlic, and cilantro in a blender or food processor, and puree. This mixture is called soffrito, it is the seasoning base.
Place 3 tablespoons of olive oil and 6 tablespoons of soffrito in an 8-quart saucepan.
Cook for 3 or 4 minutes to release the oils.
Pour 1 can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well.
Add 3 cups of rice to the mixture, and stir until the rice is coated.
Stir the pigeon peas into the mixture, and add boiling water.
Cover the pot with aluminum foil and a pot lid.
Reduce heat to simmer and cook for 45 minutes, or until the rice is tender.
