INGREDIENTS

INSTRUCTIONS

Recipe By: Chile Pepper Magazing - Feb 93  In place of canned pigeon
peas substitute 1 cup dried pigeon peas or  1 cup dried kidney beans.
Remove stems and seeds from chiles.  Substitute 2 jalapeno chiles.
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. The peas used in this recipe are called pigeon or  gungo
peas. They are about the size of garden peas and are usually  found
dried. However, cooked, canned pigeon peas are also available.  If hey
aren ot available in your area, black-eyed peas or kidney  beans can be
substituted.  Cover the dried peas with water and cook until tender.
Drain and  reserve the liquid.  If using canned peas, drain and reserve
the  liquid.  Saute the chile, garlic, and onion in the oil until
softened.  Add the  rice, and continue to saute until the rice turns
opaque and white.  Stir the peas in with the rice.  Combine the coconut
mile with 3 cups of the bean liquid.  Add water,  if necessary, to make
4 cups of liquid.  Bring to a boil and add the  rice. Bring the liquid
back to a boil and immediately reduce the heat  to simmer. Cover the
pot and cook for 20 to 25 minutes or until the  liquid is absorbed and
the rice is tender. Stir in the green onions  and serve.  NOTES : Heat
Scale: Hot  garhow@hpubmaa.esr.hp.com  CHILE-HEADS ARCHIVES  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 57
Total Fat: 12.7g
Cholesterol: 0mg
Sodium: 12.3mg
Potassium: 699.5mg
Carbohydrates: 37.2g
Fiber: <1g
Sugar: <1g
Protein: 1.1g