Caribbean Yellow Rice And Pigeon Peas Recipe
Ingredients
| 3 tablespoons olive oil or vegetable oil | ||
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Turmeric | 1 Teaspoon | |
| White rice | 2 Cup (16 tbs) | |
| Water | 3 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pigeon peas | 1 1/2 Cup (16 tbs), cooked, drained | |
| Frozen corn | 1 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
Directions
Heat the oil in a 3-quart saucepan.
Saute the onions and garlic for 2 to 3 minutes on medium heat until just beginning to soften.
Mix in the turmeric and then the rice, stirring until the rice is uniformly yellow.
Add the water, salt, drained pigeon peas, and corn.
Cover and bring to a boil.
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.
Saute the onions and garlic for 2 to 3 minutes on medium heat until just beginning to soften.
Mix in the turmeric and then the rice, stirring until the rice is uniformly yellow.
Add the water, salt, drained pigeon peas, and corn.
Cover and bring to a boil.
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.
Chef
