Modesta's Rice and Pigeon Peas

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Makes about 20 servings for 3- to 5-year-olds
Makes about 10 servings for 6 years and up

This recipe fulfills the total Bread/Grain component.

Click here to download a pdf of the Modesto's Rice and Pigeon Peas


2½ tablespoons olive oil or canola oil
1 cup sofrito (see recipe)
1/3 cup tomato paste
¼ teaspoon dry oregano
4½ cups water
1¼ pound brown rice (about 3 cups dry rice)
1 (15 oz) can pigeon peas (gandules), drained and rinsed well under water
salt and ground black pepper


  1. In a large saucepan heat the olive oil over medium-high heat. Add the sofrito and sauté for 5 to 7 minutes. Add the tomato paste and oregano and cook for 3 minutes more, stirring frequently.
  2. Add water and bring to a boil. Stir in the brown rice and pigeon peas, and season with salt and ground black pepper. Reduce heat to low, cover with a tight-fitting lid, and simmer for about 40 to 45 minutes, or until all of the water has been absorbed.