Directions:
- Heat oil on medium heat.
- Add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step).
- Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat.
- Add in tomato sauce and 1 tablespoon of vinegar. Bring to a boil.
- Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
- Break cilantro stalks in half and mix into wet rice. Cover and cook on low heat for 15 minutes or until fully cooked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.82 Kcal (301 kJ) | ||
| Calories from fat | 46.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 8% | |
|---|---|---|---|
| Sodium | 645.28mg | 27% | |
| Potassium | 123.35mg | 3% | |
| Total Carbs | 5.2g | 2% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 0.3mg | 2% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 39.35 Kcal (165 kJ) | ||
| Calories from fat | 25.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 8% | |
|---|---|---|---|
| Sodium | 353.56mg | 27% | |
| Potassium | 67.59mg | 3% | |
| Total Carbs | 2.85g | 2% | |
| Sugars | 0.73g | 5% | |
| Dietary Fiber | 0.67g | 5% | |
| Protein | 0.64g | 2% | |
| Vitamin C | 11.2mg | 34% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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