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.

Rice and Peas

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    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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