Caribbean Yellow Rice And Pigeon Peas
|Olive oil/Vegetable oil||3 Tablespoon|
|Onion||1 Medium, chopped for about 1 cup|
|Garlic||2 Clove (10 gm), minced or pressed|
|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|
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.