Caribbean Pigeon Peas and Rice
Serves 4-6
Ingredients
- 2 cups pigeon peas or red beans, cooked and cooled or 1 15-ounce can of beans, rinsed and drained
- 2-1/2 cups brown rice, cooked, cooled
- 2 tablespoons olive oil
- 1 large onion, chopped (about 2 cups)
- 3 garlic cloves, chopped
- 1 green/red pepper, chopped (about 1 cup)
- 1/4 Scotch bonnet pepper, minced or 1 to 2 jalapeños, seeded and chopped, depending on how hot you like it
- 2 celery stalks, chopped (about 1-1/2 cups)
- 1 tomato, chopped (or 1 cup canned chopped tomatoes, drained)
- 1 teaspoon allspice
- 1/2 teaspoon cumin
- 1 small handful fresh thyme leaves or 1/4 teaspoon dried
- 1 small bunch cilantro, coarsely chopped
- sea salt and fresh ground pepper to taste
Method
- In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the chile and celery, and continue cooking, stirring occasionally, for another 5 minutes.
- Stir in the chopped tomato and season with the allspice and cumin.
- Add the cooked pigeon peas and rice, stir- ring until the mixture is well combined. Reduce the heat to medium and continue cooking, stirring occasionally, until the moisture from the vegetables is absorbed, about 10 minutes.
- Add the thyme, cilantro, sea salt, and pepper.
Miami Vegan by Ellen Kanner, published by LCIX Editions
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