RICE PIGEON PEAS RECIPES

RICE AND PIGEON PEAS RECIPE | MYRECIPES

Rice and Pigeon Peas Recipe | MyRecipes image

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.

Provided by MyRecipes

Yield 6 servings (serving size: 1 cup)

Number Of Ingredients 14

Ingredients

2 cups water
1?½ cups uncooked long-grain parboiled rice (such as Uncle Ben's)
1 teaspoon olive oil
½ teaspoon salt
1 tablespoon olive oil
1 cup chopped onion
¼ cup chopped Canadian bacon (about 3 ounces)
2 garlic cloves, minced
2 tablespoons finely chopped green onions
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 (15-ounce) can green pigeon peas, drained
2 tablespoons chopped fresh flat-leaf parsley
Green onions (optional)

Steps:

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.
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.

Nutrition Facts : Calories 186 calories, CarbohydrateContent 29.2 g, CholesterolContent 7 mg, FatContent 4.4 g, FiberContent 3.2 g, ProteinContent 8.1 g, SaturatedFatContent 0.8 g, SodiumContent 572 mg

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

Ingredients

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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