Rice and Peas

Degree of Difficulty: Easy
Prep Time: 5-10 min
Total Cook/Assembly Time: 45-50 min

3 tbsp olive oil
1 meduim onion – chopped roughly
2 tbsp adobo seasoning *
1 tsp paprika
1 tsp dried thyme
1 15 oz can pigeon peas – undrained
1 2/3 cups long grain white rice
2 cups chicken stock – low sodium, if using store-bought
1 1/3 cups water
Salt and pepper to taste

* Goya makes adobo seasoning mixes but after picking up a jar and reading oregano, garlic, and something called ‘seasonings’ on the label, I decided to make my own. Adobo is basically a kind of seasoned salt, so it makes sense that the primary ingredient would be salt:
1 tbsp kosher salt
3 tsp onion powder
3 tsp garlic powder
3 tsp black pepper
1 tsp cumin
1 tsp oregano
1 tsp chili powder

Combine all of the above, then store in an airtight container. I use the smallest tupperware that I can find, then I store this with the rest of my spices.

Now, back to the rice and peas. In a large saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 10 minutes. You want the onion to be translucent but not brown. Add the adobo seasoning, thyme, paprika, and salt and pepper to taste and stir everything well. Add the peas and their liquid, stir well, and bring this to a boil. Add the rice and stir well and then add the water and chicken stock, bring to a boil, cover the pan, and turn the heat down to low. Simmer the rice for 35 minutes or until all of the liquid has been absorbed.