Caribbean Rice and Peas

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Caribbean Rice and Peas

(serves 10)

 

Here’s a dish to serve with the callaloo. The traditional recipe calls

for pigeon peas, which can be found in Latino stores or supermarket

aisles. If pigeon peas are not available, use black-eyed peas.

 

Vegetable oil spray

1/2 cup chopped onions

1 tablespoon dried thyme

2 tablespoons chopped fresh cilantro

3 cloves garlic, minced

3 green onions, chopped

One 15-ounce can pigeon peas, drained

1 cup peeled and diced winter squash

3 cups long-grain rice

4 cups hot water

One 14-ounce can unsweetened coconut milk

 

Heat a large skillet and spray with oil. Sauté onions, thyme, cilantro,

garlic, and green onions until soft, about 10 minutes.

Add the peas and squash. Cook over medium heat for 15 minutes or until

squash is tender.

Add rice, water, and coconut milk and stir to combine. Cover tightly

and simmer, over low heat, for 20 minutes or until rice is cooked.

Fluff with a fork before serving.

 

 

Total calories per serving: 347

Carbohydrates: 55 grams

Sodium: 117 milligrams

Fat: 11 grams

Protein: 8 grams

Fiber: 6 grams

Good source of iron

 

 

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