Recipe - Jamaican Rice

2 cup Rice
1 md Onion; chopped
2 teaspoon Garlic; minced
1 Habanero or scotch bonnet
chile; finely chopped
1 cn Pigeon peas
1 cn Coconut milk
2 tablespoon Olive oil
1 Wyler's chicken bouillon
cube

Pigeon peas are available canned in the Latin American food section. Goya
brand is available here. If not available, you could substitute some other
canned bean or peas, black eyed peas or red beans for example. You might
want to experiment. Drain the liquid from the pigeon peas and mix with the
coconut milk. Add enough water to make 4 cups. Dissolve the bouillon in the
liquid. I always use Wyler's chicken bouillon in any rice dish I prepare. I
like the flavor it adds. I use the granulated kind because it dissolves
faster. You can omit the bouillon to make a great vegetarian dish but you
will need to add salt. You could also use homemade chicken stock. In a
large frying pan saute the onion, garlic, and chile until soft. Add the
rice and fry, stirring constantly, until it begins to turn golden. Add the
liquid, cover, and simmer until the liquid is absorbed, about 30 min. Serve
with grilled jerk chicken for an authentic Jamaican treat or with anything
else you happen to have around.

Busted by Christopher E. Eaves cea260@airmail.net

Recipe by: garhow@hpubmaa.esr.HP.COM (Garry Howard)

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998