Linda Pigeon Pea Rice, Fried Fish and Tostones

Father’s Day with a classic: Linda pigeon-pea rice, fried fish and tostones. A plate to share.

Ingredients

• 2 cups rice
• 1 can Linda pigeon peas
• 2 tablespoons Linda Oil
• 1 tablespoon Linda Tomato Paste
• ½ onion, chopped
• ½ cubanelle pepper, chopped
• 2 crushed garlic cloves
• Cilantro or recao, oregano and Linda Salt
• 3 cups water or broth
• 1 cleaned whole fish or fillets
• Juice of 1 lemon
• Flour for a light dredge
• La Joya oil for frying
• 2 green plantains

Preparation

1. Sauté onion, pepper, garlic, cilantro and oregano in Linda Oil.
2. Add Linda Tomato Paste and Linda pigeon peas. Pour in water or broth.
3. When it boils, add the rice. Cook covered 20 minutes on low.
4. Season the fish with lemon, garlic, oregano, salt and pepper. Dredge in flour.
5. Fry in La Joya oil until golden.
6. Make the tostones: fry, smash and fry again. Salt to taste.
7. Serve the rice with the fish and tostones. Lemon or avocado on the side.