Rice & peas
2
Points®
Total Time
8 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
13
Difficulty
Easy
Pigeon peas are actually beans, and are widely eaten throughout the Caribbean. They are vibrant green when fresh, and turn beige when dried. In Barbados they were fed to the pigeons, and the name pigeon peas stuck. They are the classic legume to use in this dish, but you can also use red kidney beans to add a beautiful, rich pink color to the dish. We lighten up the dish by replacing some of the rice with shredded cauliflower (aka cauliflower rice). Serve with a curry or braised cabbage and plantains.
Ingredients
Cooked pigeon peas
1 cup(s), or kidney beans
Scotch bonnet
1 pepper(s), or habanero chile
Whole allspice
10 item(s), berries
Cinnamon stick
1 item(s)
Whole cloves
6 item(s)
Bay leaf
1 leaf/leaves
Reduced fat coconut milk
15 fl oz
Uncooked onion
1 large, chopped
Garlic clove
4 clove(s), finely chopped
Minced ginger
2 slice(s), 1 inch, two 1-inch slices, peeled and grated
Kosher salt
1½ tsp
Black pepper
½ tsp, coarsely ground
Dried thyme
½ tsp, crushed
Uncooked cauliflower rice
4 cup(s), ( from 1 small head), squeezed of excess liquid
Cooked long grain brown rice
1 cup(s), parboiled
