Ingredients with Measurements:
- 2 cups of long-grain white rice
- 1 can of pigeon peas (15 oz)
- 1 can of coconut milk (13.5 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 2 cups of water
Special equipment needed:
- Large pot with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red and green bell peppers, and sauté for 5 minutes until the vegetables are soft.
3. Add the rice to the pot and stir to coat the grains with the vegetables and oil. Cook for 2-3 minutes until the rice is lightly toasted.
4. Add the pigeon peas, coconut milk, water, salt, and pepper to the pot. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed.
6. Remove the pot from the heat and let it sit covered for 5 minutes.
7. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 390
Total fat: 15g
Saturated fat: 11g
Cholesterol: 0mg
Sodium: 630mg
Total carbohydrates: 57g
Dietary fiber: 5g
Sugar: 3g
Protein: 7g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Black beans or kidney beans can be used instead of pigeon peas.
- Vegetable broth can be used instead of water.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add sliced scallions or cilantro for a fresh taste.
- Add diced ham or sausage for a meaty version.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent it from becoming sticky.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Let the rice sit covered for 5 minutes after cooking to allow it to absorb any remaining liquid and become fluffy.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the rice in a large bowl or on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with sliced scallions, cilantro, or a wedge of lime.
Pairings:
This rice dish pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
Serve with a side of fried plantains or a green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir gently.
- If the rice is too wet, remove the lid and cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Store leftover rice in the refrigerator within 2 hours of cooking.
- Reheat leftover rice to an internal temperature of 165°F (74°C) before eating.
Food history:
Caribbean rice and pigeon peas is a traditional dish in many Caribbean countries, including Puerto Rico, the Dominican Republic, and Jamaica.
Flavor profiles:
This dish has a creamy, coconut flavor with a hint of spice from the peppers and garlic.
Serving suggestions:
Serve this rice dish as a main course or as a side dish for a Caribbean-themed meal.
Related Categories
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Region: Caribbean
Taste: Spicy, Savory, Tangy, Aromatic, Herbaceous