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Main course · Caribbean

Puerto Rican Rice with Pigeon Peas and Sweet Plantain

40 min Serves 4 ~638 kcal/serving ~£5.00 (£1.25/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 350 g long grain rice
  • 400 g pigeon peas
  • 2 ripe plantain
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp sunflower oil, for frying

Nutrition (per serving)

Calories
638 kcal
Protein
15.4 g
Carbohydrate
120.6 g
of which sugars
19.4 g
Fat
8.7 g
of which saturates
1.3 g
Fibre
10.8 g
Salt
0.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.

  2. 2

    Add the rinsed rice, pigeon peas and 400ml water, bring to the boil, then cover and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

  3. 3

    Meanwhile, peel and slice the ripe plantain and fry in the sunflower oil for 2-3 minutes on each side until golden.

  4. 4

    Fluff the rice with a fork.

  5. 5

    Serve the rice topped with the fried sweet plantain.

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