Grandmas Rice And Pigeon Peas Rice Cooker Recipes

PIGEON PEAS AND RICE

Steps:

• Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
• Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

RICE AND BLACK BEANS (RICE COOKER)

Steps:

• Drain tomatoes, black beans, corn and put in Rice Cooker.
• Add rice, chicken broth and stir.
• Cook until cooker stops.
• Add cheese on top.

GRANDMA'S RICE AND PIGEON PEAS (RICE COOKER)

Steps:

• Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
• Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
• Add season port to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
• Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 2 teaspoon salt, 1 sazon goya, and 1/4 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
• Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)

Steps:

• Soak pigeon peas overnight in 6 cups of water; drain and discard water.
• In a large, covered pot, combine peas with 4 cups water and bring to a boil over high heat; cover, reduce heat to medium, and cook 30 minutes.
• Season with salt and cook 15 minutes more; drain, reserving 3 cups of the cooking liquid (you may need to add more water to end up with the 3 cups).
• Meanwhile, in a Dutch oven, lightly brown the bacon and ham; add in the remaining sofrito ingredients and saute, over low heat until all the ingredients are tender and the tomatoes break down.
• Stir in the additional ingredients and combine well; stir in the peas and rice.
• Add the 3 cups of reserved cooking liquid and let cook, uncovered, until almost dry (it will look like little volcanos are erupting); stir up the rice from the bottom.
• Cover and turn the heat down to the lowest setting and let cook 30 minutes, turning the rice, from the bottom, once halfway through cooking.
• NOTE: This is how the dish is supposed to be cooked. I prefer to add the olives after the last turning of the rice for a "cleaner" flavor.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)

Steps:

• Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
• Cook until sofrito reduces and starts sizzling, about 5 minutes.
• Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
• Add enough broth to cover rice and bones by the width of two fingers.
• Cover with a banana leaf, if using, folding as necessary to fit into the pot.
• Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
• Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
• Remove leaf and fluff with fork; serve hot.

RISI E BISI (ITALIAN RICE AND PEAS) (RICE COOKER)

Steps:

• Set Rice Cooker for the quick cook or regular cycle.
• Place the olive oil and butter in the rice cooker bowl.
• When the butter melts, add the shallots and celery.
• Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
• Add the wine and cook for a couple of minutes.
• Add the rice and stir to coat the grains with the hot butter.
• Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
• Add the stock and peas, if you are using fresh, mature peas; stir to combine.
• Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
• When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
• The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
• If needed, cook for a few minutes longer.
• This rice will hold on the Keep Warm cycle for up to 1 hour.
• When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
• Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
• Stir in the cream, cheese and salt to taste.
• Serve immediately.