This dish is a staple throughout the Caribbean. Pigeon peas can be found in the Latino section of the market.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|15 oz (420 g) can pigeon peas (gandules) drained and rinsed||salt and freshly ground black pepper|
|one 15 fl oz (420 ml) can coconut milk||3/4 cup basmati or long-grain rice|
|1 large onion, finely chopped||cayenne pepper, for garnish|
|1 green bell pepper, seeded and chopped|
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.
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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