|
Serves:
4 |
Cooking:
approx. 1½
hours |
|
Preparation:
10 minutes |
|
Ingredients:
|
1x16oz |
can of
pigeon peas |
|
6 cloves |
garlic,
finely chopped |
|
½ medium |
onion,
peeled and chopped |
|
2 tbsp |
Olive oil |
|
2 cups |
rice |
|
1x15oz |
can coconut milk |
|
1 cup |
water |
|
4 tsp |
chicken boullion |
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 ½ hour.
Serving Ideas
: Great with curry or jerk chicken!
(Courtesy of
Caribbean Food Emporium)