| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Jamaican | Fixed | 4 | Servings |
INGREDIENTS
| 2 | c | Rice |
| 1 | md | Onion; chopped |
| 2 | ts | Garlic; minced |
| 1 | Habanero or scotch bonnet chile; finely chopped | |
| 1 | cn | Pigeon peas |
| 1 | cn | Coconut milk |
| 2 | tb | Olive oil |
| 1 | Wyler's chicken bouillon cube |
INSTRUCTIONS
Pigeon peas are available canned in the Latin American food section. Goya brand is available here. If not available, you could substitute some other canned bean or peas, black eyed peas or red beans for example. You might want to experiment. Drain the liquid from the pigeon peas and mix with the coconut milk. Add enough water to make 4 cups. Dissolve the bouillon in the liquid. I always use Wyler's chicken bouillon in any rice dish I prepare. I like the flavor it adds. I use the granulated kind because it dissolves faster. You can omit the bouillon to make a great vegetarian dish but you will need to add salt. You could also use homemade chicken stock. In a large frying pan saute the onion, garlic, and chile until soft. Add the rice and fry, stirring constantly, until it begins to turn golden. Add the liquid, cover, and simmer until the liquid is absorbed, about 30 min. Serve with grilled jerk chicken for an authentic Jamaican treat or with anything else you happen to have around. Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by: garhow@hpubmaa.esr.HP.COM (Garry Howard) Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998
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