Jamaican Rice
By: Anonymous
Published: Monday, March 15, 2010 - 2:05am

Ingredients




2 cups Rice
1 medium Onion, chopped
2 teaspoons Garlic, minced
1 Habanero or scotch bonnet chile, finely chopped
1 can Pigeon peas
1 can Coconut milk
2 tablespoons Olive oil
1 Wyler's chicken bouillon cube

Preparation

1 Pigeon peas are available canned in the Latin American food section. Goya brand is available here. If not available, you could substitute some other canned bean or peas, black eyed peas or red beans for example. You might want to experiment. Drain the liquid from the pigeon peas and mix with the coconut milk. Add enough water to make 4 cups. Dissolve the bouillon in the liquid. I always use Wyler's chicken bouillon in any rice dish I prepare. I like the flavor it adds. I use the granulated kind because it dissolves faster. You can omit the bouillon to make a great vegetarian  


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