- Recipes Home
- Interest Groups
Caribbean Yellow Rice And Pigeon Peas Recipe
|Olive oil/Vegetable oil||3 Tablespoon|
|Onion||1 Medium, chopped for about 1 cup|
|Garlic||2 Clove (10 gm), minced or pressed|
|White rice||2 Cup (32 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cooked pigeon peas||1 1⁄2 Cup (24 tbs), drained (16-Ounce Can)|
|Canned cooked pigeon peas||16 Ounce, drained (1 1/2 Cups, 1 Can)|
|Cut corn||1 Cup (16 tbs) (Fresh Or Frozen)|
|Ground black pepper||To Taste|
Calories 682 Calories from Fat 119
% Daily Value*
Total Fat 14 g21%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 750.8 mg31.3%
Total Carbohydrates 124 g41.3%
Dietary Fiber 11.9 g47.7%
Sugars 2.4 g
Protein 16 g31.7%
Vitamin A 1.3% Vitamin C 8.3%
Calcium 7.1% Iron 22.5%
*Based on a 2000 Calorie diet
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.