Caribbean Coconut Rice Pigeon Peas Recipes

Steps:

• Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
• Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
• Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
• To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.

Steps:

• ** Note: If using canned peas, drain and reserve the liquid.
• Heat the oil in a deep frying pan over high heat. Add the rice, and continue to sauté until the rice turns opaque and golden brown. Add the garlic and onion and sauté for a few more minutes but DO NOT let the rice over-brown. Stir in the peas. Do not stir again.
• Combine water and coconut milk. Dissolve bouillon completely into water/milk mixture.
• Add water/milk/bouillon mixture to the rice and bring to a boil. Once boiling, immediately reduce to a simmer.
• 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 completely absorbed and the rice is tender.
• Allow to sit covered for another 30 minutes.