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Caribbean Yellow Rice And Pigeon Peas

Chef.Foodie's picture
Ingredients
  Olive oil/Vegetable oil 3 Tablespoon
  Onion 1 Medium, chopped for about 1 cup
  Garlic 2 Clove (10 gm), minced or pressed
  Turmeric 1 Teaspoon
  White rice 2 Cup (32 tbs)
  Water 3 1⁄2 Cup (56 tbs)
  Salt 1 1⁄2 Teaspoon
  Cooked pigeon peas 1 1⁄2 Cup (24 tbs), drained (16-Ounce Can)
  Canned cooked pigeon peas 16 Ounce, drained (1 1/2 Cups, 1 Can)
  Cut corn 1 Cup (16 tbs) (Fresh Or Frozen)
  Ground black pepper To Taste
Directions

Heat the oil in a 3-quart saucepan.
Saute the onions and garlic for 2 to 3 minutes on medium heat until just beginning to soften.
Mix in the turmeric and then the rice, stirring until the rice is uniformly yellow.
Add the water, salt, drained pigeon peas, and corn.
Cover and bring to a boil.
Reduce the heat to low and cook for 15 to 20 minutes, until the liquid is absorbed.
Season to taste with black pepper, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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