Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil 1/2 ts Ground cumin
1 1/2 ts Annatto (achiote) seeds 1 ts Salt
1/3 c Onion(s), chopped 1/2 ts Oregano leaves
1/2 c Green bell pepper, chopped 1 c Cooked pigeon peas
2 Garlic clove(s), minced 1/3 c Cilantro leaves
1/2 c Tomatoes, chopped -tightly packed
1 tb Capers 1 c Uncooked rice
1/2 ts Cumin seeds 1 1/2 c Water
-toasted and ground OR

In a small pan, heat the oil over medium heat. Put the achiote seeds
in for a minutelong enough to release their yellow color and flavor
but not long enough to turn too brown. The oil should be a bright
yellow-orange. Strain the oil into a medium saucepan and discard the
achiote seeds.

Add the onion to the oil and saut until translucent, about 5 minutes.
Add the green pepper and garlic, stirring lightly. Add the tomatoes,
capers, cumin, salt, oregano, pigeon peas, cilantro and rice. Stir
over medium heat for 2 minutes, then add the water. Stir frequently
until the water comes to a boil and reduce until it's level with the
rice. Reduce the heat to low and cook for another 20-25 minutes,
until all the water is absorbed.

Fine Cooking April-May 1995
Submitted By DIANE LAZARUS On 04-22-95

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