Pigeon Peas and Rice is a classic side dish for many Jamaican meals including curries and brown stew chicken.

Pigeon Peas and Rice

By Sue Lau | Palatable  Pastime

Pigeon Peas and Rice is my recipe of the day. This is something  I made to go  with  my Jamaican Brown Stew  Chicken  (slow cooker) which  I will be posting on Sunday. This particular version  of rice  does not  contain coconut  cream  or milk so is slightly different.

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In this version I opted  to skip the  coconut cream and use coconut oil instead. As well, I added turmeric and cumin to the rice cooking  water, which  gives it a gorgeous yellow rice  look. You can still  taste the coconut in  the  rice dish from the oil. But it  won’t know  you down.

I used some canned  green pigeon  peas in this too.  Don’t worry about it saying “green”. They are not green like sweet peas but a light brown with a greenish tinge. Don’t substitute sweet peas or  even  marrow peas for these. Not the same thing.

I’ll call for  green  pepper  in this. But I did use a leftover poblano  from my chicken poblano chowder I made recently. You can use either type of  pepper. The poblano can  pack a tiny bit  of hit, but not usually in winter.

I used 2 teaspoons  fresh minced habanero in this,  which give it “a  little bit” of heat, but won’t destroy you. Mind you, these are winter peppers so a summer pepper might take you  out with even less. Always test your fresh peppers for heat before unleashing the Kraken on your  family. If someone  does like  spice (like me) I bet they have their own collection  of sauces handy to spice things up. For this meal, we used habanero sauce (Bill) and I used a hot  mango Pickapeppa.

I’ll post the  Jamaican Brown  Stew Chicken on Sunday. It  does very well  as a crockpot recipe, as long as you don’t cook it ten hours. Chicken and pork cook amazingly fast.

Pigeon Peas and Rice

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Pigeon Peas and Rice

Pigeon Peas and Rice

Sue Lau

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine Caribbean, Jamaican

Servings 10

Calories 144 kcal

Ingredients

  

1x2x3x

• 1-1/2 cups uncooked long grain white rice
• 3 cups water
• 1/2 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 15 ounce can green pigeon peas (rinsed and drained)
• 2 tablespoons coconut oil
• 1/2 cup diced green bell pepper or poblano pepper
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger root
• 2 teaspoons minced seedless habanero pepper (for medium heat)
• 2 tablespoons butter or ghee
• 1 cup chopped scallions
• 1 tablespoon chopped fresh cilantro

Instructions

 

• Rinse rice in a sieve until the water runs clear and drain.
• Place rice in a saucepan with water, salt, turmeric, ground cumin and stir. If you use a rice cooker, defer to the water amount for your appliance.
• If using rice cooker, run according to your appliance.
• If cooking stovetop, bring to a boil; reduce heat to low, cover tightly and simmer twenty minutes.
• In both cases, take a clean tea towel and place it between the lid and the pot, making sure your pot is off the heat so you don't burn your house down. Let sit ten minutes to allow the towel to absorb steam, then fluff rice with a fork.
• Heat the coconut oil in a skillet and add the onion, diced peppers, garlic, ginger, and habanero, cooking until the onion is soft.
• Add the butter, scallions, cilantro and drained peas, cooking a minute or two more so the scallion isn't totally crunchy.
• Stir the rice into the veggies; I use a large mixing bowl so I don't make a mess.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 144kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 146mgPotassium: 257mgFiber: 4gSugar: 1gVitamin A: 214IUVitamin C: 11mgCalcium: 39mgIron: 1mg

Keyword Rice and Peas

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