Trinidadian Peas and Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a reconstruction of a popular low budget west indian meal. We ate it many times at beach limes , where a huge cauldron-like pot was used right on the beach! Ingredients:
4 cups parboiled rice |
8 cups water |
6 ounces cans coconut milk |
1 (12 ounce) can pigeon peas |
1 lb cooked ham or 1 lb chicken or 1 lb bacon or 1 lb pork or 1 lb seafood |
1/2 onion, finely chopped |
2 cloves garlic, finely chopped |
salt |
black pepper |
1 scotch bonnet peppers or 1 chili peppers or 1 teaspoon hot pepper sauce |
chopped fresh coriander (to garnish, shadow-bene) |
Directions:
1. Place all ingredients into rice cooker or large pot, turn on and follow your rice cooker's directions, or in a pot, bring to boil, simmer for 15 minutes until rice is almost cooked, cover and let sit for further 10 minutes.
2. Serve with sprinkle of coriander, and hot sauce to taste.
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