Rice and Pigeon Peas

Randy Mayor; Jan Gautro
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.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 186
Caloriesfromfat 21 %
Fat 4.4 g
Satfat 0.8 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 8.1 g
Carbohydrate 29.2 g
Fiber 3.2 g
Cholesterol 7 mg
Iron 1.5 mg
Sodium 572 mg
Calcium 50 mg

Ingredients

2 cups water
1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's)
1 teaspoon olive oil
1/2 teaspoon salt
1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped Canadian bacon (about 3 ounces)
2 garlic cloves, minced
2 tablespoons finely chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can green pigeon peas, drained
2 tablespoons chopped fresh flat-leaf parsley
Green onions (optional)

Preparation

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.

Note:

May 2001