PIGEON PEAS AND RICE (ANGUILLA)
This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on. earth, and Anguilla is my ninth stop. Pigeon peas and rice is the national dish of Anguilla. Check yor local Mexican market to find pigeon peas.
Provided by GiddyUpGo
Categories Rice
Time P1DT35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the peas overnight (alternately, you can boil them on the stove for about two hours).
- Drain and rinse the peas.
- If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
- There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
- Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
- Simmer until the liquid is absorbed (for about 20 minutes).
- Add salt and pepper to taste.
PIGEON PEAS AND RICE
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small "eye". In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas' earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn't include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.
Provided by mersaydees
Categories Low Cholesterol
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
- In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
- Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
- Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.
ZESTY CILANTRO FLOUNDER WITH PIGEON PEAS AND RICE
Whisk together a simple zesty cilantro sauce to awaken the sweet, bright flavors of flounder. Bake to perfection and serve with pigeon peas and rice, a popular and satisfying accompaniment throughout the Caribbean.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Whisk 1 tablespoon each olive oil and cilantro, the hot sauce, lime zest and 1/2 teaspoon salt in a medium bowl. Put the fish in a large baking dish, leaving room between the fillets; top with the cilantro sauce. Bake until the fish is opaque and cooked through, 10 to 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the shallots, celery, jalapeño, the remaining cilantro and ½ teaspoon salt. Cook until the vegetables start softening, about 3 minutes.
- Stir the pigeon peas and 1 cup water into the pot. Bring to a boil, then add the rice and tomatoes; cook until warmed through, about 2 minutes. Stir in the lime juice and season with salt and pepper. Serve the fish with the pigeon peas and rice.
Nutrition Facts : Calories 410, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 75 milligrams, Sodium 800 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 28 grams, Sugar 4 grams
PIGEON PEAS AND RICE
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
- Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.
RICE WITH PIGEON PEAS, PORK & BACON
When is a rice dish more than just a rice dish? When it's made with pork tenderloin bits, bacon, peppers, onions and garlic.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Cook tenderloin and bacon in ovenproof Dutch oven or large deep skillet on medium-high heat 5 min. or until tenderloin is golden brown, stirring frequently. Add onions, peppers and garlic; stir. Cook 3 min. or until vegetables are crisp-tender, stirring frequently. Add next 6 ingredients; bring to boil.
- Dissolve annatto paste in 1 cup hot water. Add to rice mixture; stir in remaining hot water and cilantro. Bring to boil; simmer on medium-low heat 5 min. Remove and discard bay leaves. Cover with lid.
- Bake 25 to 30 min. or until rice is tender.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
RICE WITH PIGEON PEAS
Discover a Puerto Rican-inspired Rice with Pigeon Peas recipe! This Rice with Pigeon Peas gets delicious smoky flavor from bacon and smoked ham, and it includes all the spices you love from the traditional recipe.
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings, 2/3 cup each
Number Of Ingredients 11
Steps:
- Cook and stir first 5 ingredients in large skillet on medium-high heat 5 min. or until vegetables are crisp-tender.
- Add water, peas, tomato sauce and seasonings; stir. Bring to boil.
- Stir in rice; cover. Simmer on medium-low heat 20 min. or until rice is tender.
Nutrition Facts : Calories 180, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 3.5729 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
PIGEON PEAS AND RICE
I like the browned bits that cling to the skillet, like the socarrat of a paella, when I cook this side dish for my family. I like it so much, in fact, that I serve everyone the fluffy top part and when I'm back in the kitchen I scrape that part off and serve it to myself.
Yield serves 8
Number Of Ingredients 7
Steps:
- Combine 3 cups water with the peas, rice, onion, lemon zest, ginger, garlic, and cumin in a medium skillet set over high heat. Bring the mixture to a boil, reduce the heat to low, and simmer for 15 minutes.
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