No time for soaking black-eyed peas overnight? No problem. Use canned black-eyed peas, and you’ll have dinner ready in minutes.
Prep Time: 15 minutes
Cook Time: 35 minutes
6 ounces (174g) thick-cut or slab bacon, diced
5 ounces (140g) chorizo, diced
1 medium sweet onion, finely chopped
1 small red bell pepper, seeded and diced
4 cloves garlic, minced
1 teaspoon ground annatto seed
2 cans (15.5 ounce, 439g each) black-eyed peas, rinsed and drained
1 ¾ cups (344g) long grain rice
3 ¼ cups water
½ teaspoon salt
½ cup crumbled Queso Blanco cheese
¼ cup (113g) chopped fresh cilantro
- Heat the bottom of a 4- or 5-liter heavy bottom saucepan, such as a Dutch oven, over medium heat until hot. Add bacon; cook, stirring frequently, 4 minutes. Add chorizo and cook, stirring often until bacon is crisp, about 5 minutes more. Using a slotted spoon, transfer bacon and chorizo to a paper towel–lined plate and set aside.
- Add onions and bell pepper to the saucepan with drippings; cook, stirring frequently, until vegetables soften, 5 minutes. Stir in garlic and annatto; cook 30 seconds. Stir in peas and rice.
- Add water, stirring once; heat to boiling over medium-high heat. Boil 1 minute, reduce heat to low, cover, and cook 20 minutes, or until liquid is absorbed and rice is fluffy.
- Remove saucepan from heat, and stir in bacon, chorizo and cheese. Cover and let rest 10 minutes. Divide mixture among serving bowls and top with cilantro.
Makes 6 servings (Per serving: about 1 ½ cups, 282g)