Posts Tagged ‘Cape Verdian’


May 29, 2009


serves 6-8 as a side 

4 cups of cooked long grain white rice ( preferrably uncle bens converted)

1/2 cup each of hulled  frozen edamame or lima beans

1/4 cup each of cooked pigeon peas and black beans

1/2 cup fresh minced chopped kale or collard greens

1/2 cup of chopped red onion

  2-3 cloves fresh minced garlic

1 teaspoon of Bijol seasoning (turns rice yellow) may substitute  2 packets of Goya Sazon with achiote packets if Bijol is not available.

3 Tablespoons of extra virgin olive oil ( preferably Spanish or Portuguese oil )

 sea salt to taste

1/2  cup of chicken stock

 Sautee garlic and kale in olive oil til tender. Add in  beans, chicken stock,  bijol or sazon and mix in rice.  Add in onion, simmer  on low 7-10  minutes and add salt to taste.