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Pigeon Peas Cook-Up Rice

Source of Recipe

~Caribbean Cooking Cookbook~


List of Ingredients

INGREDIENTS

2 Tablespoons butter or margarine
1 medium onion chopped
1 garlic clove, crushed
2 Tablespoons chopped scallions
1 large carrot, diced
1 cup cooked pigeon peas ( or whatever peas you like)**
1 thyme sprig or 1 teaspoon dried thyme
1 cinnamon stick
2 1/2 cups vegetable stock
4 Tablespoons coconut cream
1 hot chilli pepper, chopped
2 1/4 cups long grain rice (I use Uncle Ben's)
salt and freshly ground pepper




Recipe

1) Melt the butter or margarine in a large heavy saucepan, add the onion and garlic and saute over a medium heat for 5 minutes, stirring occasionally.

2) Add the scallion, carrot, piegon peas, thyme, cinnamon, stock, coconut cream, hot pepper and seasoning and bring to a boil.

3) Reduce the heat and then stir in the rice. Cover and simmer gently over a low heat until all the liquid is absorbed and the rice is tender.

4) Stir with a fork to fluff up the rice before serving.

Serves: 4 to 6


NOTE:**blackeye peas, or red kidney beans

COOK'S TIP:

Pigeon peas are also known as gunga peas. The fresh peas can be difficult to obtain, but you will find them in specialty shops. The frozen peas are green and the canned variety are brown. Drain the salted water from canned peas and rinse before using them in this recipe.