Ernestine's Pigeon Peas and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. canola or corn oil chopped onion green bell pepper, canned pigeon peas (Hispanic food aisle) tomato sauce thyme bay leaf salt pepper garlic powder cooked rice cvt Ingredients:
1 tbsp canola oil or corn oil |
1 chopped onion |
1 green bell pepper, chopped |
15 oz (1 can drained) pigeon peas |
8 oz tomato sauce |
1 cup water |
1/2 tsp thyme |
3/4 tsp salt |
1/2 tsp pepper |
1 tsp garlic powder |
2 cups cooked ( ) rice |
Directions:
1. Heat the oil in a large saucepan and saute the onion and bell pepper until slightly tender. Add the peas, tomato sauce, water (?), thyme, 2 bay leaves, salt, pepper, and garlic powder and simmer for 3 minutes.
2. Add the cooked (?) rice and stir well. Heat for 2 minutes or until the rice is hot.
3. Caution: Not sure cooked rice is used. Could this be minute rice instead? I have no idea how the 16 oz combined tomato sauce and water are absorbed. Beans are definitely a cooked product.
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