Monday, June 16, 2014

Louise's Rice and Peas- goes with Yucatan Chicken

A must for any Caribbean inspired menu..

This recipe will serve ten to twelve...

2 Tbsp canola oil
1 small onion, chopped
1 stalk celery, chopped
½ tsp thyme
1 19-oz can pigeon peas (or red kidney beans)
1 can light coconut milk
Salt and freshly ground pepper
2 cups long grain rice

Heat oil; sauté onion and celery until soft then add the rice.  Sauté until the grains are all covered with oil; add salt and pepperAdd enough water to the coconut milk to make 3 cups liquid and add to rice mixture.

Bring to boil; cover and cook over medium heat for about 20 minutes or until rice is tender and liquid is absorbed.

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