PIGEON PEAS AND RICE RECIPE RECIPES

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PIGEON PEAS AND RICE RECIPE | GUY FIERI | FOOD NETWORK



Pigeon Peas and Rice Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     side-dish

Total Time 1 hours 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
6 strips applewood-smoked bacon, finely chopped
1/2 cup finely chopped onion
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
One 15-ounce can pigeon peas, drained and rinsed
One 14.5-ounce can chopped roasted tomatoes
2 cups low-sodium chicken stock
1/4 cup finely chopped cilantro leaves, for garnish
1/4 cup chopped scallions, for garnish

Steps:

  • Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
  • Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

PIGEON PEAS AND RICE RECIPE - FOOD.COM



Pigeon Peas and Rice Recipe - Food.com image

Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small “eye”. In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas’ earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn’t include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 cups dried pigeon peas, rinsed and picked over (1 pound, black-eyed peas can be substituted)
8 cups water or 6 1/2 cups water and 1 1/2 cups coconut milk
1 turkey neck, whole smoked or 3 -4 pigs tails
1 yellow onion, finely chopped
2 garlic cloves, minced
1 pickled habanero peppers (Scotch Bonnet) or 1 1/2 teaspoons red hot pepper sauce (Papa Joe's brand Scotch Bonnet red hot-pepper sauce recommended)
1 1/2 cups long-grain white rice, rinsed and drained
salt
ground black pepper

Steps:

  • Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
  • In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
  • Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
  • Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.

Nutrition Facts : Calories 474, FatContent 1.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 24.6, CarbohydrateContent 93.5, FiberContent 13.8, SugarContent 1.2, ProteinContent 22.2

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