Pigeon Peas and Rice
Pigeon peas and rice is a staple in Caribbean cuisine. What differentiates this Jamaican version from the typical Puerto Rican version that most people know of is that the Jamaican is cooked with coconut milk and over the stove top. The Puerto Rican version is traditionally baked in the oven without any coconut milk. Try this rice with Jamaican Curry Shrimp.
Ingredients
- 1 1/2 cup corn
- 1 1/2 cup pigeon peas
- 1/2 medium white onion diced
- 1/2 bell pepper diced
- 2 green onions chopped
- 1 whole habanero
- 3 garlic cloves minced
- 2 tsp thyme
- 2 tsp smoked paprika
- 1 tbsp creole salt
- 1 cup coconut milk
- 2 cups chicken stock
- 2 cups basmati rinsed
- 2 tbsp vegetable or canola oil
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Saute the bell pepper, onion, green onion, garlic, and habanero for 3-4 minutes.
- Stir in the rice, thyme, smoke paprika, and creole salt. Cook for 2 more minutes.
- Stir in the pigoen peas and corn.
- Add in the coconut rice and chicken stock. Bring to a boil. Cover. Reduce the heat to low and cook for 15-20 minutes, giving the rice an occasional stir.
- Uncover and let sit for 10 minutes before serving.
