Star-Bulletin Features

Wednesday, October 10, 2001



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

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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