Cuban Black Eyed Pea Risotto Stew

This recipe is a perfect way to zest up your New Year's Day dish, or enjoy it year-round for a warm and cozy meal.

You'll need:

• 1 large onion, chopped
• 1 large poblano, chopped
• 2 Tbs tomato paste
• 4 cloves garlic, chopped
• 1 bay leaf
• 1 Tbs salt
• 3 packets Sazon
• 10 c water
• 1 1/2 c arborio rice
• 2 cans black eyed peas, drained and rinsed
• 4 c chopped greens, rinsed

In a large pot, heat about 1/4 c olive oil over medium high heat. Give it a few minutes to heat, then toss in the onion and poblano and cook, stirring occasionally, until brown, about 5 minutes. Add the garlic, tomato paste, and bay leaf, and stir well while it cooks another minute or two.

Add salt, Sazon, and water and bring to a boil. Once boiling,  pour in the arborio rice and simmer, stirring frequently, 15 minutes until the rice is tender. Pour in the black eyed peas and greens, stirring, and let heat about 5 additional minutes. Taste, and add salt if desired.

Cuban Black Eyed Peas Risotto Stew

Yield: 8-10

Author: Mallory

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 large onion, chopped
• 1 large poblano, chopped
• 2 Tbs tomato paste
• 4 cloves garlic, chopped
• 1 bay leaf
• 1 Tbs salt
• 3 packets Sazon
• 10 c water
• 1 1/2 c arborio rice
• 2 cans black eyed peas, drained and rinsed
• 4 c chopped greens, rinsed

Instructions

1. In a large pot, heat about 1/4 c olive oil over medium high heat. Give it a few minutes to heat, then toss in the onion and poblano and cook, stirring occasionally, until brown, about 5 minutes. Add the garlic, tomato paste, and bay leaf, and stir well while it cooks another minute or two.
2. Add salt, Sazon, and water and bring to a boil. Once boiling, pour in the arborio rice and simmer, stirring frequently, 15 minutes until the rice is tender. Pour in the black eyed peas and greens, stirring, and let heat about 5 additional minutes. Taste, and add salt if desired.