1 cup fancy pearl rice
1 medium onion, chopped
2 tsp garlic minced
1 habanera or scotch bonnet chili, seeded and finely chopped
* To get a real kick use 2 peppers and
1 can green pigeon peas
1 can lite coconut milk
2 Tbs olive oil
1 chicken bouillon (cubed or granulated) or up to 4 cups chicken stock
Drain peas by pouring the liquid into a measuring cup that is at least 4 cups.
Mix the coconut milk into the pea liquid.
Add enough stock (water if using bouillon) to make 4 cups. Set aside.
In a large frying pan, sauté the onion, garlic, and chili until soft.
Add Rice and fry, stirring constantly. Add a little olive oil and stir to coat the rice.
Continue to fry until golden.
Add liquid and peas. Stir carefully to blend.
Bring to a boil then cover and simmer until the liquid is absorbed (about 30 min.)
If pegeon peas are unavailable, substitute canned bean or peas, black eyed peas, or red beans.
I use canned Goya brand green pigeon peas found in the Mexican aisle at Meijer. I also use homemade chicken stock if available – otherwise Emeril’s All Natural Chicken Stock