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Caribbean Pigeon Peas And Rice

Southern.Crockpot's picture
Ingredients
  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
  Salt 1⁄8 Teaspoon
  White pepper 1⁄8 Teaspoon
Directions

MAKING
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.

SERVING
13) Serve the Caribbean Pigeon Peas and Rice hot along with tossed green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Rice, Pea
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2

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