Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 Can pigeon peas -- (16 oz)

  3. 6 Habanero chiles -- roasted & chopped

  4. 6 Cloves garlic -- finely chopped

  5. 1/2 Medium vidalia onion -- chopped

  6. 2 Tablespoons olive oil

  7. 2 Cups rice

  8. 1 Can coconut milk -- (15 oz)

  9. water

  10. 4 Teaspoons Wyler's granulated chicken boulion

Instructions Jump to Ingredients ↑

  1. Rice and peas (or beans) is a very popular dish throughout the Caribbean,and perhaps because eating rice with hot foods helps to tame the fire. (Notthis rice!) The peas used in this recipe are called pigeon or gungo peas.

  2. They are about the size of garden peas and are usually found dried. However,cooked, canned pigeon peas are also available. If they are not available inyour area, black-eyed peas or kidney beans can be substituted. (Not thesame, however)

  3. If using canned peas, drain and reserve the liquid.

  4. Heat the oil in a deep frying pan over high heat. Add the rice, and continuesaute until the rice turns opaque and golden brown. Add the chile, garlic,and onion and saute for a few more minutes. Beware the fumes!!! Be carefulnot to let the rice brown or over brown.

  5. Stir the peas in with the rice. Do not stir again during cooking!

  6. Combine the coconut milk with the bean liquid. Add water to make 4 cups ofliquid. dd to the rice and bring to a boil. Immediately reduce the heat tosimmer.

  7. Cook uncovered until the liquid is slightly below the surface of the riceand holes form in the rice. Cover the pot and cook for 20 to 25 minutes oruntil the liquid is absorbed and the rice is tender. Allow to sit coveredfor another 1/2 hour.

  8. Great with jerk chicken!

  9. Serving Ideas : Take to a hotluck with a bunch of chileheads.


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