Gujarat x Puerto Rico
Tuvar lilva arroz con gandules
Pigeon peas are tuvar. Puerto Rico and Gujarat have been cooking the same winter bean all along.
50 minTime
11 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original456kcalsame
11 gproteinsame
7 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Grind the green chillies, ginger, garlic and most of the coriander to a coarse paste.
- 2Heat the oil in a heavy wide pot on medium heat, add cumin, then onion and capsicum. Cook 6 minutes.
- 3Add the green paste, achiote and tomato purée and cook 3 minutes on medium heat. Stir in the tuvar, olives and oregano and cook 3 minutes.
- 4Add the rice and stir 1 minute, then the hot water and salt. Bring to a boil, cover and cook on low heat for 18 minutes without stirring.
- 5Raise the heat to medium for the last 3 minutes to crisp the bottom. Rest off the heat for 5 minutes.
- 6Fluff the top, scatter coconut and coriander, and squeeze over lime. Serve with pieces of the crisp bottom.
Serve it like this
Spoon the rice into a shallow bowl and lean a shard of the golden crust against it. Scatter coconut and coriander, and set a lime wedge on the rim.
