Rice with Cubanelle Frying Peppers

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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6 strips bacon
1 large onion, chopped
2 cubanelle peppers, diced
1 cloves garlic, minced
1 pound ham, diced
3 Tbsp. tomato paste
2 (15oz.) cans pigeon peas
6 cups chicken stock
salt, to taste
6 cups Canilla rice
banana leaves, optional

In a saute pan, cook the bacon and drain the fat, then cut into small pieces. In the same pan, add the onion, cubanelle peppers and garlic. Saute until golden brown. Add the ham and tomato paste, and let the mixture caramelize. Add the pigeon peas and chicken stock. Season with salt to taste and bring to a boil. Add the rice and stir once. Cook on medium heat until most of the liquid is absorbed. Cover with banana leaves and continue cooking on very low heat until the rest of the liquid is absorbed, about 20 minutes.