Caribbean Rice and Peas

By Melissa Nestor - September 11, 2012

In photo:  Rice and pigeon peas served with beet and arugula salad and a lite vinaigrette


1 Tsp black pepper
1 Tbsp vegetable oil
1/4 cup chopped onion
1 can of pigeon peas (15 oz)
1 Tsp burnt sugar browning
1 Tsp salt
2 cups chicken stock
1 can coconut milk
2 cups rice

1.  Heat 1 tbsp of vegetable oil in pot.
2.  Then add chopped onion and pigeon peas and sauté for 2 minutes.
3.  Add 1 Tsp browning and 2 cups of rice and sauté for 2 minutes.
4.  Add 1 can of coconut milk and let simmer for 3 minutes.
5.  Add the 2 cups chicken stock.
6. Stir and reduce heat. Then cover and let cook for about 30 to 40 minutes until rice is fully cooked.
7.  Serve with vegetable salad and/or chicken.

Enjoy! MN

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