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.
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2013/06/caribbean-yellow-rice-and-pigeon-peas/
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