A simple recipe that is great with tacos, burritos, or whatever.
Kinda funny, I only knew this as “Spanish Rice” while I was growing up. But, MMMM, it’s good!!! The original recipe as I understood it came from my mother’s friend who was a lady born in Hawaii and was at least part Spanish. The recipe has been Americanized by my mother who started using Spam in the recipe years and years ago. I usually use Ham. Either way, it’s really yummy!! Of course, mine has never tasted as good as MOMS. 🙂
Note 2015: Recently I learned that this is actually a Caribbean dish that is made for holidays and celebrations. I found an official recipe here: official recipe
Saute: 1 Tablespoon Achiote* seeds
in 3 Tablespoons vegetable oil
until oil is red in color. (Achiote seeds burn easily, stir & don’t put on a high heat!) Remove Achiote seeds.
Add to oil:
- ¾ Cup chopped onion*
- ¾ Cup chopped green pepper*
- 2 cloves minced garlic
- 1 12 oz. can Spam (left over pork chop or ham will work)
Cook for 2 or 3 minutes.
Add and bring to a boil:
- 1 15 oz. can Green Pigeon Peas
- 1 8 oz. can tomato paste
- 2 ½ Cups water
- 1 teaspoon oregano* leaves
When boiling stir in 2 cups rice, cover, reduce heat and simmer 20 to 30 minutes. Do not remove lid or stir during this time, rice will become mushy.
Salt to taste.
* More or less depending on the flavor you want.
