Cook the pigeon peas in water with a pinch of salt until soft. Save the cooking water. Chop the chilies and parsley into small pieces. Slice the onion in julienne strips and peel and crush the garlic. Prepare a stir-fry with all these ingredients. Wash the rice. Heat some oil in a pot and add the condiments. Add the rice together with the stir-fry and stir for a minute, then add the pigeon peas. Add a tea spoon of salt. Cover the rice with the cooking water of the pigeon peas. Cooking time ranges from 10 minutes or more depending on the pot. The amount of ingredients varies
depending of the number of dinner guests. Use a small amount of chicharrones to keep the flavour of the pigeon peas and natural seasoning. You can also cook with coconut milk or reduced fat.


100 g dried or green pigeon peas
450 g rice
¼ cup of small chicharrones
(pork rinds)
2 tbsp. of olive oil or a cup of
coconut milk
1 medium onion
2 cachucha chilies
4 garlic cloves
Parsley or cilantro
1 tsp. of salt