HAWAII'S KITCHEN

Achiote oil flavors rice, cod

Traditional Puerto Rican dishes were prepared by Laura Robley on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox, and is rebroadcast at the same time Saturday. The show is a re-run, originally broadcast Jan. 21.

Here are two of her recipes. Her Pasteles recipe may be found online at www.khon.com.

Rice with Pigeon Peas

3-1/2 cup rice
1/2 pound pork, sliced
1 quart water
1-1/2 cups pigeon peas
2 cloves garlic
1 teaspoon oregano
2-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup achiote oil
1 13-3/4 ounce can chicken broth
1 onion, chopped
1/2 cup chopped cilantro

Wash and drain rice. Put pork, water and pigeon peas into a large saucepan. With a mortar and pestle, grind garlic with oregano, salt and pepper. Stir into pork mixture. Cover and cook over medium heat 30 minutes. In a small pan, combine achiote oil, broth, onion and parsley and bring to a boil. Stir into pork. Add rice and simmer for 15 minutes; stir well and simmer 15 more minutes. Serves 8.

Stewed Codfish

1 package dried codfish
2 tablespoons achiote oil
1 round onion, sliced
2 cloves garlic, mashed
1 green bell pepper, sliced
1 bunch Chinese parsley
1/2 teaspoon oregano
1 8-ounce can tomato sauce

Cover codfish with water and bring to a rolling boil for 5 minutes. Drain. Cover with water again, bring to a boil and simmer 45 minutes or until fish is soft. Drain, rinse and remove skin and bones. Flake. Heat the achiote oil. Add the onion and garlic. Cook 1 minute. Add bell pepper, Chinese parsley, oregano and tomato sauce and simmer 5 minutes. Add the fish and cook on low 10 minutes.

Nutritional information unavailable.*

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