Hot Peppers

Zana · August 23, 2011

Chileheads Jamaican Rice And Peas

INGREDIENTS
116 oz can pigeon peas
6 Habanero chilies - roasted and chopped
6 cloves garlic - finely chopped
1/2 medium Vidalia onion - chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler's granulated chicken bouillon (or substitute one of your choice)

DIRECTIONS
The original recipe calls for one habanero but this version was for a bunch of chile-heads. Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not
the same, however)

• If using canned peas, drain and reserve the liquid.
• Heat the oil in a deep frying pan over high heat.
• Add the rice, and continue sauté until the rice turns opaque and golden brown.
• Add the chile, garlic, and onion and sauté for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown.
• Stir the peas in with the rice.
• Do not stir again during cooking!
• Combine the coconut milk with the bean liquid.
• Add water to make 4 cups of liquid. add to the rice and bring to a boil.
• Immediately reduce the heat to simmer.
• Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.
• Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.
• Allow to sit covered for another 1/2 hour.

Great with jerk chicken!

Zana’s Notes:
Depending upon how much “heat” you put in this, it won’t be for the faint of heart. LOL But I got to tell you I scarf down this stuff and grew up eating stuff like it in Jamaica. And now I can’t wait for my habs and scotch bonnets to ripen to add them to this dish. Yummmmmmmm….but my version falls into the “complicated” category of “heat” – mild, medium, hot, suicide and complicated. The first ones are self explanatory. The “complicated” involves remembering to put the toilet paper in the freezer before you prepare the dish and eat it!!!

August 23, 2011	#37
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Chileheads Jamaican Rice And Peas INGREDIENTS 116 oz can pigeon peas 6 Habanero chilies - roasted and chopped 6 cloves garlic - finely chopped 1/2 medium Vidalia onion - chopped 2 tablespoons olive oil 2 cups rice 1 15 oz can coconut milk water 4 teaspoons Wyler's granulated chicken bouillon (or substitute one of your choice) DIRECTIONS The original recipe calls for one habanero but this version was for a bunch of chile-heads. Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however) • If using canned peas, drain and reserve the liquid. • Heat the oil in a deep frying pan over high heat. • Add the rice, and continue sauté until the rice turns opaque and golden brown. • Add the chile, garlic, and onion and sauté for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. • Stir the peas in with the rice. • Do not stir again during cooking! • Combine the coconut milk with the bean liquid. • Add water to make 4 cups of liquid. add to the rice and bring to a boil. • Immediately reduce the heat to simmer. • Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. • Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. • Allow to sit covered for another 1/2 hour. Great with jerk chicken! Zana’s Notes: Depending upon how much “heat” you put in this, it won’t be for the faint of heart. LOL But I got to tell you I scarf down this stuff and grew up eating stuff like it in Jamaica. And now I can’t wait for my habs and scotch bonnets to ripen to add them to this dish. Yummmmmmmm….but my version falls into the “complicated” category of “heat” – mild, medium, hot, suicide and complicated. The first ones are self explanatory. The “complicated” involves remembering to put the toilet paper in the freezer before you prepare the dish and eat it!!!