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Rice and Pigeon Peas

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 1 cup)
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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.