Recipe - Chilean Squash

1 16 ounce can pigeon peas
6 Habanero chiles; roasted &
chopped
6 Cloves garlic; finely
chopped
One half md Vidalia onion; chopped
2 tablespoon Olive oil
2 cup Rice
1 15 ounce can coconut milk
Water
4 teaspoon Wyler's granulated chicken
boulion

The original recipe called for 1 habanero, but this version was for a bunch
of chileheads.

Rice and peas (or beans) is a very popular dish throughout the Caribbean,
and perhaps because eating rice with hot foods helps to tame the fire. (Not
this rice!) The peas used in this recipe are called pigeon or gungo peas.
They are about the size of garden peas and are usually found dried.
However, cooked, canned pigeon peas are also available. If they are not
available in your area, blackeyed peas or kidney beans can be substituted.
(Not the same, however)

If using canned peas, drain and reserve the liquid.

Heat the oil in a deep frying pan over high heat. Add the rice, and
continue saute until the rice turns opaque and golden brown. Add the chile,
garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be
careful not to let the rice brown or over brown.

Stir the peas in with the rice. Do not stir again during cooking!

Combine the coconut milk with the bean liquid. Add water to make 4 cups of
liquid. dd to the rice and bring to a boil. Immediately reduce the heat to
simmer.

Cook uncovered until the liquid is slightly below the surface of the rice
and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or
until the liquid is absorbed and the rice is tender. Allow to sit covered
for another One half hour.

Great with jerk chicken!

Recipe By : Adapted from Chile Pepper Magazine Feb 93 by Garry

Posted to bbqdigest V3 #052

Date: Sun, 22 Sep 1996 13:42:37 0400

From: "Garry Howard" g.howard@ix.netcom.com

Serving Ideas : Take to a potluck with a bunch of chileheads.

NOTES : Heat Scale: Hot Garry Howard Cambridge, MA g.howard@ix.netcom.com
Garry's Home Cookin' Website http://members.aol.com/garhow/cooking.htm