Bogota Rice and Peas
HT MC Colombian 50mins
Colombian Name: Arroz Con Guisantes
Hot Rice Beans Pulses Vegetables Pork Spices Main Course Dairy
Free Eggless Colombia Sth America South American
2 tbsp Oil
1 small Onion, finely chopped
1 Garlic Clove, crushed
1 Green Capsicum (Sweet pepper), finely chopped
1 x 400g/14oz Tin Pigeon Peas (gungo beans), drained
1 tbsp Capers
2 tbsp Freshly chopped Coriander (cilantro)
2 tbsp Chopped Pimento stuffed Olives
100g/4oz Chorizo Sausage, chopped
960ml/32fl.oz. Fresh Chicken Stock
1 teasp Ground Cumin
1 teasp Hot Paprika
450g/1lb Long Grain Rice
Heat the oil in a large saucepan then add the onion, garlic and capsicum and
sauté for 3-4 minutes, stirring.
2. Add the pigeon peas , capers, coriander, olives and chorizo and sauté for a
further 3 minutes.
3. Add the stock, cumin, paprika, salt and rice and bring to the boil. Reduce
the heat then simmer, uncovered until the liquid is slightly below the surface
of the rice and holes form in the rice.
4. Cover the pan tightly and cook over a very low heat for 20 minutes, shaking
the pan from time to time, until the liquid is absorbed and the rice is tender.
Leave to stand, covered, for 10-15 minutes. Serve hot.
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