That sounds really good, I’m going to have to try that method. I can’t seem to get the seasoning or texture right, but I can make some that tastes really good.
I love adding pigeon peas to my recipe, but when we moved, I haven’t been able to find them at the stores around here. I will have to try finding them online.
I searched and finally found this recipe a few years ago. It makes dry, separate rice exactly like the Mexican restaurants. Rinsing the rice is important to remove outside starch that makes the rice sticky. Then frying the rice in oil until it is slightly browned adds to the dryness and fluffyness. Then you bake the rice in the liquid to soften and cook the rice. All in all it comes out exactly like Mexican restaurant rice.