Ingredients:

  • 1/2 cup fresh cilantro, chopped (15g)
  • 1/4 cup red bell pepper, diced (30g)
  • 1/4 cup green bell pepper, diced (30g)
  • 1 medium onion, diced (150g)
  • 4 cloves garlic, minced (12g)
  • 2 cups long-grain rice, rinsed (400g)
  • 1 can pigeon peas (15 oz or around 425g), drained and rinsed
  • 2 tablespoons olive oil (30ml)
  • 4 cups chicken broth (950ml) or vegetable broth for a vegetarian option
  • 1 teaspoon cumin (5g)
  • 1 teaspoon oregano (5g)
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in the pot over medium heat.
  2. Sauté onion and garlic until translucent.
  3. Add bell peppers and cilantro; cook until softened.
  4. Season with salt and pepper.
  5. Stir in the pigeon peas, cumin, oregano, and bay leaf; cook for 2-3 minutes.
  6. Add rinsed rice and stir to coat every grain with the mixture.
  7. Pour in chicken broth; season to taste and bring to a boil.
  8. Cover the pot and reduce heat to low; simmer for 20-25 minutes until rice is tender and liquid is absorbed.
  9. Turn off the heat and let it stand for 5 minutes uncovered.
  10. Fluff rice with a fork and remove the bay leaf before serving.