Caribbean Yellow Rice and Pigeon Peas

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This recipe  uses traditional white rice; you can substitute long grain brown rice but it will take add an additional 15-20  minutes to cook. If using brown rice, add the water and salt, cover and bring to a boil; let the rice simmer for 20 minutes before adding the pigeon peas and corn, then add them and simmer another 20- 25 minutes on low heat until the rice is tender.

This dish is great paired with a flavorful salsa, such as Mango Salsa, but in Puerto Rico and the Dominican Republic, spicy foods are not the norm.

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Caribbean Yellow Rice and Pigeon Peas
Recipe type: Main Dish, grains, beans
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Ingredients
  • 3 tablespoons olive oil or vegetable oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon turmeric
  • 2 cups white rice
  • 3½ cups water
  • 1½ teaspoons salt
  • 1½ cups drained cooked pigeon peas * (16-ounce can)
  • 1 cup fresh or frozen cut corn
  • ground black pepper to taste
  • * Cooked dried peas, not green.
Instructions
  1. Heat the oil in a 3-quart saucepan.
  2. Sauté the onions and garlic for 2 to 3 minutes on medium heat, until they are just beginning to soften.
  3. Mix in the turmeric and then the rice, stirring until the rice is uniformly yellow.
  4. Add the water, salt, drained pigeon peas, and corn.
  5. Cover and bring to a boil.
  6. Reduce the heat to low and cook for 15 to 20 minutes, until the liquid is absorbed. Season to taste with black pepper and serve.
Notes
PER 8-OZ SERVING: 270 CALORIES, 6 G PROTEIN, 5.5 G FAT, 48.9 G CARBOHYDRATE. 418 MG SODIUM, 0 MG CHOLESTEROL.