Jamaican Pigeon Peas Corn And Rice Recipes

JAMAICAN PIGEON PEAS CORN AND RICE

Steps:

• Wash rice until water runs clear. Drain water.
• Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, smoked paprika, thyme, scotch bonnet pepper, sauté for about 2 minute.
• Stir in rice, to the pan, followed by pigeon peas and corn. Sauté for about a minute.
• Pour in coconut milk, bouillon powder, creole spice, with about 2 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.
• Adjust for salt and pepper.

JAMAICAN RICE AND PEAS

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.