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Coconut Rice with Pigeon Peas
Time: 1 hour
4 tablespoons of extra virgin olive oil
1 medium sized onion, finely chopped
1 red Scotch bonnet chili
1½ cups Uncle Ben’s rice or long grain rice, rinsed until water
runs clear
¾ cup unsweetened coconut milk
1 cup cooked pigeon peas (gandules); canned or frozen can be used
2 ¼ cups chicken stock
Salt and freshly ground black pepper
1/3 cup finely chopped scallion (green part only)
1 medium-sized red bell pepper, seeded, cored and diced
½ tablespoon fresh thyme leaves
1. Heat oil in heavy saucepan. Add onion and cook over medium
heat until soft. Stir in chili and rice and cook a few minutes.
Fold in ½ cup coconut milk and pigeon peas. Add stock. Bring to a
simmer. Season to taste with salt and pepper.
2. Cover pan with double layer of plastic wrap so wrap clings
tightly to pan, extending about an inch below rim. Place cover of
pan over plastic wrap to make a tight seal. Cook over low heat 15
minutes. Remove pan from heat and set aside 15 minutes.
3. Uncover pan and remove plastic using mitts because the steam
can burn. Stir rice. Spread out in shallow baking dish to cool.
4. To serve, remove chili. Fold in scallions, bell pepper and
thyme. Check seasonings. Return to saucepan, cover and gently
reheat. Fold in remaining coconut milk, and serve.
Yield: 6 servings
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