Jamaican Rice and Gullah Peas
Try a tropical twist on Christmas with this lush, coconut-laced rice and pea dish. If you can't find pigeon peas, use kidney beans.
- 4 scallions white and green parts separated
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic chopped
- 1 tablespoon fresh ginger chopped
- 1 tablespoon fresh turmeric chopped
- 1 large jalapeno chopped
- 1 large tomato chopped
- 1 cup short grain brown rice
- 1 15 ounce can Goya coconut milk
- 1/4 cup water
- 1/2 teaspoon salt
- 1 15 ounce can pigeon peas drained
- cilantro for garnish
Chop the white parts of the scallions, chop the green parts and save for the end. In a 2 quart pot, warm the olive oil over medium high heat and add the white parts of the scallions, stir for a few seconds, then add the garlic. Stir. Add the ginger, turmeric, jalapeno and tomato and stir until the jalapeno is slightly softened, about a minute.
Add the rice and stir, then add the coconut milk, water and salt and stir, then raise the heat to high and bring to a boil. Cover and reduce the heat to low, and cook for about 35 minutes.
Uncover, and if the rice is tender, stir in the peas and reserved scallion greens. Cover and let steam for about 5 minutes. Serve garnished with cilantro.