Best Rice With Pigeon Peas And Coconut Recipes
JAMAICAN RICE AND PIGEON PEAS
A spicy 30-minute meal full of Caribbean flavor, this easy Jamaican rice and pigeon peas recipe will transport you to the islands. An exciting addition to your "rice and beans" repertoire.
Provided by Abi Cowell
Categories One Pot Meals
Time 25m
Number Of Ingredients 13
Steps:
- Heat a dutch oven or medium heavy bottomed pan that has a tight-fitting lid over high heat.
- Add coconut milk, broth/liquid from peas and water to the pan. You need 4 cups of total combined liquid (broth/liquid from peas, coconut milk and water) for this recipe. If you don't have a full 2 cups of broth, add extra water to make the total liquid equal 4 cups in the pan. If you have extra broth, use it and reduce/omit the water. Just make sure you add only 4 cups of liquid total to the pan.
- Add peas, onion, garlic, all spices, salt and pepper to pan. Stir and bring to a boil.
- Add rice to pan, stir and bring back to a boil.
- Stir one last time, reduce heat to low, cover with tight fitting lid and set a timer for 15 minutes.
- Do not open until 15 minutes has passed (this will cause the steam to escape).
- After 15 minutes has passed, check on rice and ensure it's done, especially around the edges of the pan. If it's not done, allow it to cook another 3-5 minutes, covered.
- Once done, turn heat off, fluff rice gently and serve.
Nutrition Facts : ServingSize 1 portion, Calories 549 kcal, Carbohydrate 109 g, Protein 16 g, Fat 5 g, SaturatedFat 4 g, Sodium 645 mg, Fiber 10 g, Sugar 1 g, UnsaturatedFat 2 g
COCONUT RICE AND PEAS
Provided by Food Network
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked.
RICE WITH PIGEON PEAS AND COCONUT
Experience the authentic flavors of the Dominican Republic with this Rice and Pigeon Peas with Coconut recipe (called Moro de Guandules con Coco in the Dominican Republic). Here, tender grains of extra-long rice are cooked with plump pigeon peas, traditional spices and creamy coconut milk for a rice dish that steals the show on the dinner table. Passed down through generations of Dominican cooks, this recipe captures the essence of the island. Key GOYA products make it easy for everyone to make at home.
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Step 1 Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more. Step 2 Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes. Step 3 Fluff rice with fork; serve.
COCONUT RICE WITH PIGEON PEAS
In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark's Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben's converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It's parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it's also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don't rush the rice to the table: Let it rest off the heat. It'll help its texture and flavor.
Provided by Mark Militello
Categories one pot, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
- Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
- Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
- To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 567 milligrams, Sugar 4 grams
COCONUT RICE N' PEAS
Provided by Sunny Anderson
Categories side-dish
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
- Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
COCONUT RICE WITH PEAS
Traditional accompaniments for jerk chicken are savory rice with crowder peas or red beans, plantains, sweet potatoes or yams, and a fried corn bread called festival. I had the idea to make my rice with coconut milk and fresh spring peas, which may not please purists, but it's delicious.
Provided by David Tanis
Categories dinner, weekday, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
- Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
- Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 152 milligrams, Sugar 2 grams
PIGEON PEAS AND RICE
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small "eye". In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas' earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn't include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.
Provided by mersaydees
Categories Low Cholesterol
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
- In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
- Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
- Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.
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