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Submit an ImageDominican Arroz con Iguana (Rice with Iguana)
Traditional Dominican one-pot meal with iguana stewed in sofrito, achiote, and pigeon peas, served over seasoned rice.
Ingredients
- •2 lbs iguana leg meat, cut into serving pieces
- •Juice of 2 limes
- •1 tsp salt
- •1 tsp black pepper
- •1 tsp dried oregano
- •3 tbsp vegetable oil
- •2 tbsp achiote (annatto) oil or seeds
- •1 large onion, finely chopped
- •1 green bell pepper (cubanelle), chopped
- •1 red bell pepper, chopped
- •6 cloves garlic, minced
- •1/4 cup tomato paste
- •1 cup tomato sauce
- •3 cups long-grain white rice
- •4 1/2 cups chicken broth
- •1 can (15 oz) pigeon peas (gandules), drained
- •1/4 cup green olives, sliced
- •2 tbsp capers
- •2 bay leaves
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh culantro (recao), chopped (or substitute more cilantro)
- •Salt and pepper to taste
Instructions
- 1
Season iguana pieces with lime juice, salt, pepper, and oregano. Let marinate for 30 minutes at room temperature.
- 2
Heat oil and achiote oil in a large caldero (heavy pot) or Dutch oven over medium-high heat. If using achiote seeds, fry them in the oil for 2-3 minutes until oil turns red, then strain out seeds.
- 3
Add iguana pieces and brown on all sides, about 8-10 minutes total. Remove and set aside.
- 4
In the same pot, add onion, bell peppers, and garlic. Sauté until softened, about 6-8 minutes, scraping up any browned bits.
- 5
Add tomato paste and cook, stirring, for 2 minutes until slightly darkened. Add tomato sauce and cook for 3 more minutes.
- 6
Return iguana to the pot along with bay leaves. Add 1 cup of the chicken broth. Cover and simmer on low heat for 30 minutes until iguana is tender.
- 7
Add rice to the pot, stirring to coat with the sauce. Add remaining 3 1/2 cups broth, pigeon peas, olives, capers, cilantro, and culantro. Stir well.
- 8
Bring to a boil, then reduce heat to low. Cover tightly and cook without lifting lid for 20 minutes.
- 9
After 20 minutes, check rice. If liquid remains, cook uncovered for 5 more minutes. If too dry, add a splash of broth.
- 10
Remove from heat. Let rest, covered, for 10 minutes. Fluff with a fork.
- 11
Serve hot, garnished with additional cilantro. Accompany with avocado slices, fried sweet plantains, and a simple green salad.
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