Meatless Pigeon Peas Rice (Arroz Ciego)
6 to 8 lg. garlic cloves
1 T. oregano leaves
1/2c. achiote oil
1 lg. round onion, diced
1 lg. bunch Chinese parsley, chopped
1 lg. green bell pepper, diced
1 (8-oz.) can tomato sauce
1/2 tsp. ground black pepper
1 tsp. salt, or to taste
1/2 tsp. cumin
1/2 tsp. monosodum glutamate (opt.)
2 cans gandule beans (pigeon peas)
2 cans chicken broth
3-3/4 c. white rice, washed and drained
In a mortar and pestle, mash together the garlic and oregano. Heat achiote oil in a large saucepot. Cook garlic/oregano mixture for 30 seconds, being careful not to burn it. Add the onion, Chinese parsley and bell peppers. Cook until the onion is translucent. Add tomato sauce, ground black pepper, salt, cumin, and MSG (optional). Simmer for 5 minutes. Add the gandule beans and chicken broth. Simmer another 5 minutes, adjusting seasonings to your taste, if needed. Add the washed and drained rice. Bring to a boil, lower heat to medium and cook until the rice starts to absorb the liquid. Cover pot and lower heat. Continue cooking for 45 minutes to 1 hour, stirring once or twice more.
