Type what you have

Ingredients

• ✓ pigeon pea
• brown sugar
• beef
• water
• brown rice
• coconut milk
• carrot
• parsley

Instructions

1. 1 Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in beef and cook until well browned.
2. 2 Add in peas, water, rice, coconut milk, and carrot, and bring to a simmer.
3. 3 Cover and cook until rice is done, about 25 minutes.
4. 4 Stir in parsley to garnish.

By TRINIREDLOCKS

Ingredients

• ✓ pigeon pea
• vegetable oil
• pork shoulder
• achiote seed
• onion
• cilantro
• garlic
• salt
• black pepper
• tomato sauce
• black olive
• calrose rice
• water

Instructions

1. 1 Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.
2. 2 To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
3. 3 Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.

By B Mason

Ingredients

• ✓ pigeon pea
• green bell pepper
• onion
• garlic
• cilantro
• olive oil
• tomato sauce
• spanish seasoning
• brown rice
• water

Instructions

1. 1 Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
2. 2 Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
3. 3 Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
4. 4 Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

By Valerie Serao

Ingredients

• ✓ pigeon pea
• vegetable oil
• cumin seed
• coconut garlic paste
• tomato
• turmeric
• chili powder
• all-purpose flour
• flour
• salt
• water

Instructions

1. 1 Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Stir in cumin seeds and coconut garlic paste, then add tomato. Mix in turmeric and chili powder until well combined.
2. 2 Add pigeon peas and water. Mix well and season with salt. Cook over low heat until a slightly thickened gravy forms over the dal, 10 to 15 minutes.
3. 3 Meanwhile, mix 1 1/2 cups plus 1 tablespoon flour with a pinch of salt. Mix in a little water at a time, just enough so it holds together. Knead until smooth and then shape into balls. Flatten balls with a rolling pin, then cut them vertically and horizontally into small squares or diamond shapes; these are your chakolya.
4. 4 Add chakolya to the dal in a single layer and drizzle with a little oil. Cover and simmer for 5 to 8 more minutes.

By Allrecipes Member

Ingredients

• ✓ pigeon pea
• olive oil
• sofrito
• garlic
• sazon seasoning
• achiote
• adobo seasoning
• medium-grain white rice
• chicken broth
• water
• cilantro

Instructions

1. 1 Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
2. 2 Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
3. 3 Turn off heat and let rice sit, uncovered, for 10 minutes more.

By The Messy Cook

Ingredients

• ✓ pigeon pea
• chicken thigh
• turmeric
• cumin
• chile powder
• salt
• vegetable oil
• onion
• red chile pepper
• fenugreek seed
• water

Instructions

1. 1 Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.

By Kavin Fatehchand