The first recipe here is from Doris Longacre's, More with Less cookbook. This rice and pea recipe calls for pigeon peas or beans. Don't know what a pigeon pea is? Here's what The Cook's Thesaurus has to say........
pigeon pea = goongoo pea = gunga pea = gungo pea = congo pea = congo bean = no-eyed peas = gandules Shopping hints: These are usually sold dried, but fresh, frozen, and canned peas also are available. They have a strong flavor, and they're popular in the South and in the Caribbean. Substitutes: yellow-eyed peas OR black-eyed peas
This rice and pea recipe can be prepared with or without meat.
Soak, then cook until tender: 1/2 lb. pigeon peas, pinto or kidney beans 4 cups water
Brown in dutch oven or deep skillet: (optional-see *options)One lb. pork ribs or cooking ham, cut in 1 inch pieces.
Measure accumulated drippings and add enough vegetable oil to make 1/2 cup.
Return fat to skillet and add: Achiote (Achiote is a spice that gives a yellow color to the rice), if available, OR 3/4 c. tomato paste. Stir to coat meat.
Add to skillet: 2 tomatoes, chopped 1/2 green pepper, chopped 1 large onion, chopped 2 cloves garlic, minced 2 c. cabbage, finely chopped 1 teaspoon oregano 1 T. capers with juice 1 Tablespoon salt
Stir-fry briefly just to wilt vegetables. Add: 2 c. uncooked rice cooked pigeon peas (or beans), drained (reserve liquid) Stir well and Add: 6-7 c. reserved liquid and water
Cook at moderate heat 15 minutes. Stir once or twice. Then reduce heat, cover. Finish cooking slowly until rice is done.
*Options: Omit meat: Begin by sauteeing vegetables in 1/2 c. fat, then add tomato paste and remaining ingredients.
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Jamaican Rice and Pea Recipe (serves 4-6) (This Jamaican rice and pea recipe is easiest to prepare)
2 cups Rice 2 cans (16 oz) Black Eye Peas 4 Cups Coconut Milk 2 sliced chili peppers 1 clove garlic, minced 2 scallions sliced 1/4 teaspoon thyme 1 teaspoon salt 1/4 teaspoon black pepper
Mix all ingredients, except beans, in a big pot. Bring to a boil and simmer for 20-30 minutes. Add the black eye peas and stir. Simmer for 2-3 minutes until liquid is blended and peas are tender.
You can find other great rice or rice and pea recipes at Goya.com
Try this Jamaican rice and pea recipe from Cooks.com. It calls for the milk of one coconut. I'm guessing you can save time with a can of coconut milk. ;-)
Jamaican Rice and Peas
3 c. rice (uncooked) 1 c. dried red kidney beans 1 tbsp. thyme 1 med. size coconut Salt as per taste 1 clove garlic 2 stalks escallion or leeks 1/4 tsp. black pepper 1 qt. hot water
Grate coconut and using the quart of hot water, express the milk by adding 2 cups of water at a time and squeezing the milk through a strainer or cheesecloth after each addition until the water is finished.
Wash peas and place the dried peas in a saucepan with the coconut milk and add the clove of garlic slightly bruised. Cook until peas are tender but not over cooked.
Add escallion or leeks, thyme, salt, black pepper and rice. Add more water if necessary in order to boil rice properly.
Cook over medium heat, covered, stirring once or twice until rice is well cooked.
Note: A very small bit of salt pork is sometimes added after the rice is boiled. Do not add salt to peas before they are cooked.
A Variety of Rice and Pea Recipes
Save time with this easy to prepare rice and pea recipe...
Easy Peas and Rice
1 can black eye peas or field peas Dash black pepper Dash salt Dash garlic powder Dash onion powder 1 tbsp. olive oil 3 strips cooked bacon (opt.) or few slices smoked turkey 1 c. cooked rice Dash sage
Bring to boil: peas with ingredients in saucepan. Serve over rice or if mixing together, let cook a little longer to absorb rice. (4 servings)
Mexican Red Rice w/peas
1/2 cup canned tomatoes with juice 1 Tablespoon vegetable oil 1 Medium onion, finely chopped 1 cup regular long-grain rice 1 garlic clove, finely chopped 1 cup chicken broth 1 cup water 1/4 teaspoon salt 1/2 cup frozen peas 1/4 cup chopped fresh cilantro
1. In blender or food processor, puree tomatoes with juice until smooth. In a non-reactive 3-quart saucepan (*see note), heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Add rice; cook, stirring occasionally, until onion is lightly browned, about 5 minutes longer. Stir in garlic and cook 30 seconds. Add pureed tomatoes; cook, stirring frequently, until almost all liquid has been absorbed.
2. Stir in broth, water, and salt; heat to boiling. Reduce heat; cover and simmer, without stirring or lifting lid, 15 minutes. Stir in peas. Cook 5 minutes longer. Remove from heat and let stand 5 minutes. Fluff rice with fork and sprinkle with cilantro. Makes 4 - 1 cup servings
*note: Cast iron and aluminum pans "react" to acidic ingredients such as tomatoes. An Enamel coated aluminum pan will be o.k.