Rice and Peas

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.

Beans and Grains

Caribbean

Side

Ingredients

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

directions

Prep: 10 min Total: 60 min

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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.

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Rice and Peas

Ingredients

directions