Rice & Peas

So, I thought it might be a good idea to post a recipe for one of my favourite side dishes...Rice & Peas! Yes that amazingly flavourful and moist rice with those little brown beans in it. Well, those little brown beans are actually called Pigeon Peas (still a bean my yankee friends). This dish is superb enough to eat as a meal all by it's self or as a side with any meat entree. Occasionally I will stop by a West Indian restaurant for a cup of rice & peas topped with some curry gravy. Yum! Let's get cooking...

Ingredients
3 cups Chicken Stock (or water & Maggi cube)
1 can Pigeon Peas
1 stalk scallion, Chopped
1 sprig Thyme (to taste)
1 whole Scotch Bonnet Pepper or a pinch of pepper flakes
2 cloves Garlic, Minced
Fresh ground Allspice to taste
1 piece Ginger, Minced (optional)
1 can Coconut Milk
1 teaspoon Salt
2 1⁄2 cups Parboiled Rice
1 tablespoon margarine
Directions
1. Bring chicken stock to a boil and add Pigeon Peas (with liquid). Season with scallion, thyme, whole scotch bonnet pepper, crushed garlic, allspice and ginger.

2. Add Coconut Milk, salt, and adjust seasonings to taste, if necessary. Add Parboiled Rice and margarine to the boiling liquid and stir; cover and allow to come to a boil again, then lower the flame.

3. Allow to steam for 30-40 minutes or until rice grains are tender.

Some people prefer to use red kidney beans. You can substitue with any type of bean you like but I assure that Pigeon Peas are the best to use. Please leave comments and let me know what you think. Also, feel free to leave suggestions and requests. As this blog is still in the works more recipes are to come along with photos. Enjoy and be blessed!