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Chileheads Jamaican Rice And Peas


1 16 oz can pigeon peas
6 Habanero chilies; roasted and 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
4 teaspoons Wyler's granulated chicken bouillon

The original recipe calls for one 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 sauté until the rice turns opaque and golden brown. Add the chile, garlic, and onion and sauté 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. add 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! Posted to the BBQ List by Carey Starzinger on Aug 22, 1996. - - - - - - - - - - - - - - - - - - Serving Ideas : Take to a potluck with a bunch of chileheads. NOTES : Heat Scale: Hot

Yield: 6 servings

Preparation Time: 0:00

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