Jamaican Pigeon Peas and Rice
Ingredients
The base
-
1
cup
basmati rice
-
1
cup
pigeon peas
-
1
cup
fresh corn
-
1
cup
coconut milk
-
2
cups
water
The aromatics and spices
-
3
tablespoons
cooking oil
-
½
medium
onion, chopped
-
2
stalks
green onions
-
½
bell pepper
optional
-
1
teaspoon
fresh thyme
-
1
teaspoon
garlic, minced
-
1
teaspoon
smoked paprika
-
1
whole
scotch bonnet pepper
-
1
teaspoon
Creole salt
-
1
teaspoon
bouillon powder or more (optional)
-
to taste
salt and pepper
Instructions
- Rinse the rice until the water runs clear and then drain.
- Heat oil in a saucepan and sauté onions, green onions, bell pepper, garlic, smoked paprika, thyme, and scotch bonnet pepper for about 2 minutes.
- Stir in the rice, followed by the pigeon peas and corn, and sauté for another minute.
- Add coconut milk, bouillon powder, Creole salt, and about 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer until the rice is cooked, about 18-20 minutes.
- Stir occasionally and add more water if necessary to prevent burning.
- Adjust salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
4
Calories
376
Total fat
11g
Total carbohydrates
58g
Total protein
7g
Sodium
712mg
Cholesterol
0mg
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