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Pippi’s Pantry Challenge: Dirty Rice and Beans

Serves: Makes 4 to 6 servings

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Ingredients:

  • Spice Mix:
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole cumin seeds
  • 1 tablespoon whole or ground annatto seeds (achiote)
  • 1 tablespoon garlic powder
  • 1 tablespoon ground turmeric
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked Spanish paprika
  • 1 teaspoon ground black pepper

  • Rice and Beans:
  • 3 ounces country ham, diced
  • 1 small onion, diced
  • 1 small red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons spice mix, plus more to taste
  • 2 tablespoons tomato paste
  • 2 cups long grain white rice
  • 3½ cups unsalted chicken stock
  • One (15.5-ounce) can gandules (pigeon peas)
  • Optional: chopped cilantro (stems and all), thinly sliced jalapeno and Spanish olives


Procedures:

Make seasoning: In a mortar and pestle, crush all the spices until finely ground.

Render country ham: In a 12" cast iron skillet or large Dutch oven, cook ham until fat starts to render, about 5 minutes.

Sweat vegetables: Add onion, red bell pepper and 2 teaspoons spice mix. Cook until soft, about 10 minutes. Add garlic and tomato paste, cook for a few more minutes.

Add rice: Add rice and cook until lightly toasted, a few more minutes. Add stock and pigeon peas. Bring to a boil, cover with foil and a lid. Simmer for about 30 minutes until all the stock is absorbed and rice is tender. Remove from heat and let sit for about 10 minutes.

Finish: Fluff rice with a fork. Add more salt and spice mix, to taste. Garnish with cilantro, jalapeno and olives.

Notes:
What’s left: Extra spice mix, onion peels, bell pepper cores and seeds, garlic skins.

Use up the rest of the spice mix on meats and fish, vegetables, stews or in a pot of beans.

Recipe courtesy of Scraps

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