Thursday, February 21, 2008

Rice and Pigeon Peas

This recipe calls for pigeon peas. I just used canned kidney beans.

2 cups water
1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's)
1 teaspoon olive oil
1/2 teaspoon salt
1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped Canadian bacon (about 3 ounces)
2 garlic cloves, minced
2 tablespoons finely chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can green pigeon peas, drained
2 tablespoons chopped fresh flat-leaf parsley
Green onions (optional)

Bring water to a boil in a medium saucepan. Add rice, 1 teaspoon oil, and salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bacon, and garlic; cook 10 minutes or until lightly browned, stirring occasionally. Stir in rice, chopped green onions, cumin, pepper, and peas; cook 8 minutes or until thoroughly heated. Stir in parsley. Garnish with green onions, if desired.

--Adapted from Cooking Light magazine

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