Ingredients
- 4 tablespoons extra virgin olive oil
- 1 medium-size onion, finely chopped
- 1 red Scotch bonnet chili
- 1 ½ cups Uncle Ben’s rice or long grain rice, rinsed until water runs clear
- ¾ cup unsweetened coconut milk
- 1 cup cooked pigeon peas (gandules); canned or frozen can be used
- 2 ¼ cups chicken stock
- Salt and freshly ground black pepper
- ⅓ cup finely chopped scallion (green part only)
- 1 medium-size red bell pepper, seeded, cored and diced
- ½ tablespoon fresh thyme leaves
-
Nutritional Information
-
Nutritional analysis per serving (6 servings)
445 calories; 12 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 13 grams protein; 2 milligrams cholesterol; 144 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 servings
Preparation
- Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
- Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
- Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
- To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.
Dining and Cooking