1tspannatto seeds (you will need small cheesecloth to wrap this in)optional
2Tbspcooking oil
1 ½cupslong grain white rice
3cloves garlicpeeled and finely minced
1medium onionpeeled and finely chopped
1large bell pepperseeded and diced
15ozcanned pigeon peas
4oztomato sauce
1 ½cupschicken broth
Salt to taste
Optional toppings:
Shredded lettuce
1 large Avocadopitted and diced
2 tomatoesseeded and diced
Shredded cheese
Instructions
Preparing pigeon peas rice:
Rinse the rice under clean running water until the water runs clear. Drain the rice. If using annatto seeds, loosely wrap the seeds in cheesecloth and tied it with strings. This will simplify your work process by not having to strain off the seeds later
In a medium-size pot that has a tight-fitting lid, preheat cooking oil over medium heat. Place the annatto seeds in the oil and immediately the oil will turn reddish. Take care that the heat is on medium so the seeds won't get burn, stir it a little bit and let it cook for about 5 minutes. Remove from the heat and discard the little bag of seeds
Now you have a reddish color oil. If you don't make it, add in regular cooking oil and preheat the oil. Add garlic and onion. Saute for 5 minutes until the onion is soft. Add diced bell peppers and cook for another 2 minutes. Stir in the rice grains and pigeon peas. Stir to mix everything. Add tomato sauce and chicken broth. Bring to a boil and then lower the heat to let it gently simmer. Close the lid and let it cook for the next 20 minutes. After 20 minutes, remove from the heat but do not open the lid yet. Let it sit for 10 minutes. Uncover the lid and fluff the rice with fork. The rice should be orange in color, soft and fluffy.
Preparing Frontera® Barbacoa Taco Skillet:
While the rice is cooking, Preheat a large skillet. Add cooking oil. Empty the bag of Frontera® Barbacoa Taco Skillet onto the skillet. Add 1/4 cup of water and let it cook for 11-13 minutes and stir occasionally
Check if the food is cooked through to 165 F. Transfer to a serving bowl. Shred the beef with two forks if you like
Assembling Barbacoa Pigeon Peas Rice Salad Bowl:
Portion the pigeon peas rice into individual serving bowl. Portion out Frontera® Barbacoa Taco Skillet on top of the rice. Serve as is
If you want to go further, add shredded lettuce, diced avocado, diced tomatoes, and shredded cheese