Cookstr.com

Rice and Peas

Updated February 23, 2016

This dish is a staple throughout the Caribbean. Pigeon peas can be found in the Latino section of the market. Good with grilled or roasted meat and poultry, and fried fish, as a substantial side dish.

Prepare ahead: The dish can be prepared 1 day in advance, cooled, covered with foil, and refrigerated. Bake, covered, in a 350°F (180°C) oven until heated through.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time45 min

Cooking Time - Text45

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursestarch

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturesavory

Ingredients

  • 15 oz (420g) can pigeon peas (gandules) drained and rinsed
  • One 15 fl oz (420ml) can coconut milk
  • 1 large onion, finely chopped
  • 1 green bell pepper, seeded and chopped
  • Salt and freshly ground black pepper
  • ¾ cup basmati or long grain rice
  • Cayenne pepper, for garnish

Instructions

  1. Bring the peas, coconut milk, onion, and green pepper to a simmer in a saucepan over low heat and cook for 5 minutes. Season with salt and pepper.

  2. Stir in the rice. Cover and simmer for 35 minutes, or until the rice is tender, stirring occasionally. Sprinkle with cayenne pepper and serve hot.

  3. 2. Stir in the rice. Cover and simmer for 35 minutes, or until the rice is tender, stirring occasionally. Sprinkle with cayenne pepper and serve hot.

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