Pippi’s Pantry Challenge: Dirty Rice and Beans
By Recipe courtesy of Scraps
Pippi’s Pantry Challenge: Dirty Rice and Beans
By Recipe courtesy of Scraps
Yield/Serves:
Makes 4 to 6 servings <br><br> <a href="https://www.surlatable.mexicanhot.store/category/cat950421/">Learn more about Scraps</a> <br><br>
- Spice Mix:
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole cumin seeds
- 1 tablespoon whole or ground annatto seeds (achiote)
- 1 tablespoon garlic powder
- 1 tablespoon ground turmeric
- 2 teaspoons dried oregano
- 2 teaspoons smoked Spanish paprika
- 1 teaspoon ground black pepper
- Rice and Beans:
- 3 ounces country ham, diced
- 1 small onion, diced
- 1 small red bell pepper, chopped
- 2 garlic cloves, minced
- 2 teaspoons spice mix, plus more to taste
- 2 tablespoons tomato paste
- 2 cups long grain white rice
- 3½ cups unsalted chicken stock
- One (15.5-ounce) can gandules (pigeon peas)
- Optional: chopped cilantro (stems and all), thinly sliced jalapeno and Spanish olives
Make seasoning: In a mortar and pestle, crush all the spices until finely ground.
Render country ham: In a 12" cast iron skillet or large Dutch oven, cook ham until fat starts to render, about 5 minutes.
Sweat vegetables: Add onion, red bell pepper and 2 teaspoons spice mix. Cook until soft, about 10 minutes. Add garlic and tomato paste, cook for a few more minutes.
Add rice: Add rice and cook until lightly toasted, a few more minutes. Add stock and pigeon peas. Bring to a boil, cover with foil and a lid. Simmer for about 30 minutes until all the stock is absorbed and rice is tender. Remove from heat and let sit for about 10 minutes.
Finish: Fluff rice with a fork. Add more salt and spice mix, to taste. Garnish with cilantro, jalapeno and olives.
Notes:
What’s left: Extra spice mix, onion peels, bell pepper cores and seeds, garlic skins.
Use up the rest of the spice mix on meats and fish, vegetables, stews or in a pot of beans.
Render country ham: In a 12" cast iron skillet or large Dutch oven, cook ham until fat starts to render, about 5 minutes.
Sweat vegetables: Add onion, red bell pepper and 2 teaspoons spice mix. Cook until soft, about 10 minutes. Add garlic and tomato paste, cook for a few more minutes.
Add rice: Add rice and cook until lightly toasted, a few more minutes. Add stock and pigeon peas. Bring to a boil, cover with foil and a lid. Simmer for about 30 minutes until all the stock is absorbed and rice is tender. Remove from heat and let sit for about 10 minutes.
Finish: Fluff rice with a fork. Add more salt and spice mix, to taste. Garnish with cilantro, jalapeno and olives.
Notes:
What’s left: Extra spice mix, onion peels, bell pepper cores and seeds, garlic skins.
Use up the rest of the spice mix on meats and fish, vegetables, stews or in a pot of beans.