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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Typical rice and pigeon peas recipe from my Dominican Republic relative. Pigeon peas are to fresh green peas as plantains are to bananas. They are more savory and not sweet. The dish is savory and very pretty. Read more . Red/green and white. Ingredients:
2 spoons of oil |
1 onion, finely chopped |
1/2 of red bell pepper chopped |
1/2 of green bell pepper chopped |
1 16 ounce can of cooked pigeon peas |
(alternately you can cook the peas from dried state, drain) |
hard to find the peas in the raw state, we used canned because it was more readily available from the spanish market. |
2 cloves of garlic smashed |
1 cup of medium grain rice |
2 cups of water |
1 chicken bouillion cube |
1/2 tsp of salt if you want to skip the bouillion cube |
1/8 tsp of ground thyme |
1 tbsp of lime juice |
several grinds of black pepper |
chopped leafy green parsley or cilantro if you like cilantro |
Directions:
1. Heat oil in sauce pan.
2. Add onions and peppers cook two minutes.
3. Add garlic cook one minute.
4. Add peas rice and saute a minute or two.
5. Stir in water, lime juice, seasonings.
6. Turn heat to low, cover and cook 20 minutes.
7. Stir in parsley or cilantro and serve.
8. Alternately, a few tablespoons of tomato paste can be added with the water and make the dish a festive red tone.
9. Another variation has half of the water replaced with an equal amount of coconut milk. (not coco lopez pina colada mix) but unsweetened coconut milk that is available canned.
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