Saturday, January 28, 2006

Chileheads Jamaican Rice and Peas Recipe

1 16 oz can pigeon peas
6 Habanero chiles, roasted & chopped*
6 cloves garlic, finely chopped
1/2 medium vidalia onion, chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
4 teaspoons Wyler's granulated chicken boulion

*The original recipe called for 1 habanero, but this version was for a
bunch of chile-heads.

If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat. Add the rice, and
continue saute 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 careful not to let the rice brown or over brown. Stir the
peas in with the rice. Do not stir again during cooking!
Combine the coconut milk with the bean liquid. Add water to make 4 cups
of liquid. dd to the rice and bring to a boil. Immediately reduce the
heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the
rice and holes form in the rice. Cover the pot and cook for 20 to 25
minutes or until the liquid is absorbed and the rice is tender. Allow
to sit covered for another 1/2 hour. Great with jerk chicken!
Serves 6.
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. (Not this rice!) 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 they are not available in your area, black-eyed peas or
kidney beans can be substituted. (Not the same, however)


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