There are a few staples that my kitchen MUST have and one of them is rice. I love arroz, I was raised on arroz. How could you not love rice? It's so incredibly versatile. My mother is like an arroz artist, who taught me that you can turn rice into many variations of edible masterpieces. My chiquillos are being raised con arroz too. I love that rice is an easy way got them to eat other things too. Like with this rice and pigeon peas recipe, they get some peas and ham in them. Yummers! It works as a great side dish or can even be the entire meal. Gotta love that!
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Rice and Pigeon Peas
Ingredients
1/4 cup Country Crock® Spread
1 cup finely chopped cooked ham
1/4 cup chopped shallots
2 Tbsp. finely chopped green onions
1 large green bell pepper, finely chopped
2 large tomatoes, chopped
1/4 cup finely chopped fresh cilantro
2 packets Knorr® Sazon with Garlic, Onion, Annatto and Coriander
1 can (15 oz.) pigeon peas, drained
2 cups uncooked rice
2 Tbsp. Knorr® Chicken flavor bouillon, dissolved in 5 cups water
Directions
Melt Country Crock® Spread in 6-quart heavy saucepan or Dutch oven over medium-high heat and cook ham, shallots, green onions and green pepper, stirring occasionally, 3 minutes or until vegetables are crisp-tender. Reduce heat to medium-low and stir in tomatoes, cilantro, Sazon and pigeon peas. Cook, stirring occasionally, 3 minutes. Add salt and pepper to taste, if desired. Stir in rice and bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
Also, keep in mind that if you're not into ham or any other ingredient in this recipe, you are more than welcome to tweak it!
Image via Making Life Better
