RICE & PEAS RECIPE

Ingredients  

   1      16 oz can pigeon peas
   6      cloves  garlic -- finely chopped
   1/2   medium onion -- chopped
   2      tablespoons  olive oil
   2      cups   rice
   1      15 oz can  coconut milk
   1       cup water
   4       teaspoons  granulated chicken boullion


Preparation Method
1.  If using canned peas, drain and reserve the liquid.

2.  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.

3.  Add the  garlic and onion and saute for a few more minutes.    Be careful not to let the rice go too brown.

4.  Stir the peas in with the rice. Do not stir again during cooking!

5.  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.

6.  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.

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Serving Ideas : Great with curry or jerk chicken!
 
Additional Notes:
Rice and peas (or beans) is a very popular dish throughout the
Caribbean.  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)