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Pigeon Pea “Mamposteao” by Chef Maria Germania Diaz

• 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

Preparation:

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.