Rice and Peas
ACC West Indian 65mins
6 Hot Accompaniment Pulses Gluten
Wheat Dairy Free Eggless
tbsp Vegetable oil
Large Onion, chopped
Habanero Chiles, roasted & chopped
Garlic Cloves, finely chopped
Long Grain Rice
x 450g/16oz Tin Pigeon Peas (gungo beans)
Fresh Chicken Stock
Heat the oil in a deep frying pan until hot. Add the rice and sauté until
Add the chile, garlic, and onion and continue to fry for a few more minutes
being careful not to allow the rice to get too brown.
Stir in the peas and stock and bring to the boil. Reduce the heat then simmer,
uncovered until the liquid is slightly below the surface of the rice and holes
form in the rice.
Cover the pan tightly and cook over a very low heat for 20 minutes or until the
liquid is absorbed and the rice is tender.
Remove from the heat and allow to stand, still covered for 20 minutes. Serve
Pasta, Pulses, Grains, Rice Recipes
in Season |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.