Caribbean Pigeon Peas and Rice
|Olive oil/Vegetable oil||2 Teaspoon, divided|
|Plantain||3 Ounce, peeled and sliced lengthwise|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Jalapeno pepper||1 Small, seeded and minced|
|Garlic||1 Clove (5 gm), minced|
|Tomato||1 Medium, blanched, peeled, seeded and diced|
|Instant rice||1 Cup (16 tbs), cooked|
|Canned green pigeon peas||4 Ounce, rinsed and drained|
|Canned ready to serve chicken broth||1⁄4 Cup (4 tbs)|
|Canadian style bacon||1 Ounce, diced|
|White pepper||1⁄8 Teaspoon|
1) In a 10-inch nonstick skillet, heat 1 teaspoon of oil.
2) To the hot oil, add the sliced plantain.
3) Over medium-high heat, cook for 2 to 3 minutes, or until the plantain turns light brown, stirring occasionally.
4) Now, remove the slices from the skillet.
5) Dice the slices and keep aside.
6) In the same skillet, heat the remaining teaspoon of oil.
7) In this, add the bell pepper, onion, jalapeno pepper, and garlic.
8) Over medium-high heat, saute for 1 to 2 minutes, or until the vegetables turn tender-crisp. Stir in between, as required.
9) To this, add the tomato and mix well.
10) Now, continue to cook for 3 to 4 minutes, until the vegetables turn soft, stirring frequently.
11) Now, add the remaining ingredients and mix well.
12) Over medium-low heat, cook the mixture for 3 to 5 minutes until all the liquid evaporates. By now, the flavors will blend well.
13) Serve the Caribbean Pigeon Peas and Rice hot along with tossed green salad.