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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 21%
  • Fat: 4.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.1g
  • Carbohydrate: 29.2g
  • Fiber: 3.2g
  • Cholesterol: 7mg
  • Iron: 1.5mg
  • Sodium: 572mg
  • Calcium: 50mg

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

  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.
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