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Chileheads Jamaican Rice And Peas
Ingredients:
1 16 oz can pigeon peas
6 Habanero chilies -- roasted and chopped
6 cloves garlic -- finely chopped
1/2 medium Vidalia onion -- chopped
2 tablespoon olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler s granulated chicken bouillon
Instructions:
The original recipe calls for one habanero but this version was for
a bunch of chile-heads. 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) 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 sauté until the rice turns opaque and golden brown. Add the
chile, garlic, and onion and sauté 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. add 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! Posted to the BBQ List by Carey Starzinger on Aug
22, 1996. |
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