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Chileheads Jamaican Rice and Peas

Chileheads Jamaican Rice and Peas is built on Pigeon Peas, Habanero Chiles, Garlic, Vidalia Onion, and Olive Oil. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1
• 6
• 6 clove
• 1/2
• 2 tbsp
• 2 cup
• 1
• 4 tsp

Method (preview)

1. 1

   If using canned peas, drain and reserve the liquid.

2. 2

   Heat the oil in a deep frying pan over high heat.

3. 3

   Add the rice, and continue saute until the rice turns opaque and golden brown.

4. 4

   Add the chile, garlic, and onion and saute for a few more minutes.

5. 5

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

6. 6

   Combine the coconut milk with the bean liquid.

7. 7

   Add water to make 4 cups of liquid. dd to the rice and bring to a boil.

8. 8

   Immediately reduce the heat to simmer.

9. 9

   Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.

10. 10

    Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.

11. 11

    Allow to sit covered for another 1/2 hour.

12. 12

    Great with jerk chicken!

13. 13

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

14. 14

    NOTES: Heat Scale: Hot

15. 15

    As prepared for Boston Area Chileheads Hotluck. May 13, 1995