Pigeon Pea “Mamposteao” by Chef Maria Germania Diaz
Pigeon pea mamposteao is a classic local dish made with locally grown pigeon peas, peppers, onions, and cilantro, which provides some of the biggest flavor in Puerto Rico’s comida criolla.
1 tbsp. of oil
1 medium yellow onion, chopped
½ red bell pepper, diced
½ green bell pepper, diced
½ tsp. dried oregano (optional)
2 chorizo, diced
3 cups short-grain white rice (cooked the day before)
2 cups green pigeon stew
2 tablespoons Cilantro, chopped
Using a large pan, heat 1 tablespoon of oil and add the chorizo, onion, red bell pepper, green bell pepper and dried oregano, sauté until caramelized. Then add cooked rice and green peas stew; sauté until rice absorbs the liquid, add cilantro and adjust seasonings to taste and let the rice make a little crust, turn it up and wait for the other side to make crust.