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Bogota Rice and Peas     HT  MC  Colombian  50mins

Colombian Name: Arroz Con Guisantes 

Serves 4            Hot Rice Beans Pulses Vegetables Pork Spices Main Course Dairy Free Eggless Colombia Sth America South American

2 tbsp Oil
1 small Onion, finely chopped
1 Garlic Clove, crushed
1 Green Capsicum (Sweet pepper), finely chopped
1 x 400g/14oz Tin Pigeon Peas (gungo beans), drained
1 tbsp Capers
2 tbsp Freshly chopped Coriander (cilantro)
2 tbsp Chopped Pimento stuffed Olives
100g/4oz Chorizo Sausage, chopped
960ml/32fl.oz. Fresh Chicken Stock
1 teasp Ground Cumin
1 teasp Hot Paprika
450g/1lb Long Grain Rice


Heat the oil in a large saucepan then add the onion, garlic and capsicum and sauté for 3-4 minutes, stirring.

2. Add the pigeon peas , capers, coriander, olives and chorizo and sauté for a further 3 minutes.

3. Add the stock, cumin, paprika, salt and rice and bring to the boil. Reduce the heat then simmer, uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.

4. Cover the pan tightly and cook over a very low heat for 20 minutes, shaking the pan from time to time, until the liquid is absorbed and the rice is tender. Leave to stand, covered, for 10-15 minutes. Serve hot.

More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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