| Preparation
Method
1. If using canned peas, drain and reserve the liquid.
2. Heat the oil in a deep frying pan over high heat. Add
the rice, and continue saute until the rice turns opaque and
golden brown.
3. Add the garlic and onion and saute for a few
more minutes. Be careful not to let the rice
go too brown.
4. Stir the peas in with the rice. Do not stir again during
cooking!
5. Combine the coconut milk with the bean liquid. Add
water to make 4 cups of liquid. add to the rice and bring
to a boil. Immediately reduce the heat to simmer.
6. Cook uncovered until the liquid is slightly below the
surface of the rice and holes form in the rice. Cover the pot
and cook for 20 to 25 minutes or until the liquid is absorbed
and the rice is tender. Allow to sit covered for another 1/2
hour.
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Serving Ideas : Great with curry or jerk chicken!
Additional
Notes:
Rice
and peas (or beans) is a very popular dish throughout the
Caribbean. The peas used in this recipe are
called pigeon or gungo peas. They are about the size of garden
peas and are usually found dried. However, cooked, canned
pigeon peas are also available. If they are not available
in your area, black-eyed peas or kidney beans can be substituted.
(Not the same, however)
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