MY ALMOST VEGAN MEAL of STEWED PIGEON PEAS with MOFONGO CHIPS and WHITE CORN RICE.

It was almost a vegan meal if it wasn’t for the beef and chicken broth. Either way, there is no meat in this meal, since the protein is coming straight from the Pigeon Peas. boom!
 
Category:  Entrée  
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost:    $7.85 or $2.62 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 3
 
Ingredients for the Rice TOTAL = ($3.35)
1 c. parboiled rice (.80)
1 c. white frozen corn (.50)
1 Frozen Sofrito disks (.25)
1 ½ tsp. Angie’s basting olive oil (40)
1 ½ tsp. Angie’s dry seasoning (.15)
2 c. chicken bone broth ($1.25)
 
Ingredients for the Pigeon Peas TOTAL = ($4.50)
1 can Goya Pigeon Peas, drained and rinsed ($1.45)
1 Frozen Sofrito disks (.25)
1 ½ tsp. Angie’s basting olive oil (.40)
1 ½ tsp. Angie’s dry seasoning (.15)
1 tsp. Trade Joe’s dry sofrito (.10)
1 c. Goya Mofongo Chips (.90)
1 c. beef broth ($1.25)
 
Directions for the Rice:
Add 1 ½ tsp. of my basting olive oil to a small pot over med-high, sauté the rice briefly.
Add all the other ingredients listed under the rice ingredients, stir and bring to a boil.
Reduce the heat to low, cover and cook for 20 minutes.
 
Directions for the Pigeon Peas:
In a med size pot over medium, add all the ingredients listed under the Pigeon Peas ingredients list, but hold the Mofongo chips.
Bring to a boil, stir, add the Mofongo chips and reduce the heat to low, cover and cook for 10 minutes.
Done, ENJOY!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil