Advertisement

Today's Flavor with Chef Nikki Shaw

Blog > Today's Flavor with Chef Nikki Shaw > Thoughtful Thursday PARADISE PEAS & RICE

Thoughtful Thursday PARADISE PEAS & RICE

BY: Chef Nikki Shaw

<iframe width="100%" height="166" scrolling="no" frameborder="no" src="https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks..."></iframe> 

2 cups dried pigeon peas

8 cups water

3 tablespoons fresh thyme leaves, chopped

1 whole scotch bonnet pepper (or habanero)

2 teaspoons sea salt

2 tablespoons olive oil

2 teaspoons fresh garlic, crushed

1/2 cup green onions, chopped

1 red bell pepper, finely chopped

1 cup coconut milk

4 cups white rice, uncooked

 

1. In a large 8-quart pot, add peas, water, thyme, whole hot pepper & salt. Bring to a boil, reduce heat to low, cover and cook for 1 hour. Add more water if needed.

2. Drain peas and reserve the water, then set them both aside. Remove pepper and discard.

3. In a large skillet, add oil then sauté garlic, onion and  bell pepper for 6 minutes.

4. Add coconut milk and add 7 cups of reserved water from the peas back into the large pot. Bring to a simmer then add vegetables, peas and rice. Reduce heat to low, cover tightly and cook for 20 minutes.

 

servings: 12 / prep time: 15 minutes / cook time: 90 minutes

Photo Credit: By Kelly Maupin/Shutterstock.com 4 tablespoons butter 1 teaspoon garlic, crushed 2 cups heavy cream...
Photo Credit: By Verena Matthew 1 store-bought pie shell 1/3 cup fresh lemon juice 1 can Eagle Brand condensed...
6 boneless, skinless chicken breasts 3 cups buttermilk 2 eggs, beaten ½ cup milk 2 cups flour 1 tablespoon garlic...
2 26-ounce cans baked beans ½ cup onion, chopped ½ cup BBQ sauce ½ cup brown sugar 4 strips bacon, uncooked (...
2 pounds collard greens 4 cups chicken or vegetable broth 1 tablespoon fresh garlic, crushed 1 Habanero pepper,...