Chileheads Jamaican Rice And Peas

Directions

1. Rice and peas (or possibly beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with warm foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or possibly gungo peas. They are about the size of garden peas and are usually found dry. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or possibly kidney beans can be substituted. (Not the same, however)
2. If using canned peas, drain and reserve the liquid.
3. Heat the oil in a deep frying pan over high heat. Add in the rice, and continue saute/fry till the rice turns opaque and golden. Add in the chile, garlic, and onion and saute/fry for a few more min. Beware the fumes!!! Be careful not to let the rice brown or possibly over brown.
4. Stir the peas in with the rice. Don't stir again during cooking!
5. Combine the coconut lowfat milk with the bean liquid. Add in water to make 4 c. of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer.
6. Cook uncovered till 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 min or possibly till the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.
7. Great with jerk chicken!
8. Serving Ideas : Take to a potluck with a bunch of chileheads.
9. NOTES : Heat Scale: Warm