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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pigeon peas, popular throughout the West Indies, are small, oval beans with a nutty flavor that make a tasty side dish. Look for them in Caribbean markets, or substitute kidney beans or black-eyed peas. We've used canned pigeon peas because they're more readily available than dried. Ingredients:
2 cups water |
1 1/2 cups uncooked long-grain parboiled rice (such as uncle ben's) |
1 teaspoon olive oil |
1/2 teaspoon salt |
1 tablespoon olive oil |
1 cup chopped onion |
1/4 cup chopped canadian bacon (about 3 ounces) |
2 garlic cloves, minced |
2 tablespoons finely chopped green onions |
1/2 teaspoon ground cumin |
1/2 teaspoon freshly ground black pepper |
1 (15-ounce) can green pigeon peas, drained |
2 tablespoons chopped fresh flat-leaf parsley |
green onions (optional) |
Directions:
1. Bring water to a boil in a medium saucepan. Add rice, 1 teaspoon oil, and salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bacon, and garlic; cook 10 minutes or until lightly browned, stirring occasionally. Stir in rice, chopped green onions, cumin, pepper, and peas; cook 8 minutes or until thoroughly heated. Stir in parsley. Garnish with green onions, if desired.
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