Recipe#5788
Title: Chileheads Jamaican Rice and Peas
From: "Garry Howard"Date: Sun, 22 Sep 1996 13:42:37 -0400
ecipe By : Adapted from Chile Pepper Magazine Feb 93 by Garry
Garry Howard - Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm
As prepared for Boston Area Chileheads Hotluck. May 13, 1995
Chileheads Jamaican Rice and Peas
1 16 oz can pigeon peas6 Habanero chiles -- roasted & chopped
6 cloves garlic -- finely chopped
1/2 medium vidalia onion -- chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler's granulated chicken boulion
The original recipe called for 1 habanero, but this version was for a
bunch of chile-heads.
Rice and peas (or beans) is a very popular dish throughout the
Caribbean, and perhaps because eating rice with hot foods helps to
tame the fire. (Not this rice!) The peas used in this recipe are
called pigeon or gungo peas. They are about the size of garden peas
and are usually found dried. However, cooked, canned pigeon peas are
also available. If they are not available in your area, black-eyed
peas or kidney beans can be substituted. (Not the same, however)
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 saute until the rice turns opaque and golden brown.
Add the chile, garlic, and onion and saute for a few more minutes.
Beware the fumes!!! Be careful not to let the rice brown or over
brown.
Stir the peas in with the rice. Do not stir again during cooking!
Combine the coconut milk with the bean liquid. Add water to make 4
cups of liquid. dd to the rice and bring to a boil. Immediately
reduce the heat to 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 absorbed and the rice is tender. Allow
to sit covered for another 1/2 hour.
Great with jerk chicken!
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Serving Ideas : Take to a potluck with a bunch of chileheads.
NOTES : Heat Scale: Hot