Asopao is a Puerto Rican word for a stew thickened with rice. Asopao de gandules is a nice vegetarian version.
1.5 cups Rice
6 cups Water
1/4 cup Oil
1 medium Onion, finely chopped
3 Green bell peppers, finely chopped
3 Garlic, minced
2 teaspoon Oregano, dried
2 cups Tomatoes, choppep
2 cups Pigeon peas (gandules), cooked
1 tablespoon Capers, rinsed
1/2 bunch Cilantro, chopped
Salt to taste
Pepper -- to taste
1. Mix the rice and water together in a large bowl and let it soak.
2. Heat the oil in a large pot over medium-high flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and oregano and sauté for another 1-2 minutes.
3. Add tomatoes and simmer to cook down somewhat, 5-7 minutes. Then stir in the rice and its soaking water and the pigeon peas, capers, cilantro, salt and pepper.
4. Bring to a boil, reduce heat to low and simmer until the rice is cooked through. Add water as necessary to keep asopao stew-like and serve