This popular dish throughout the Caribbean is similar to red beans and rice, but made with a few more spices and with crowder, pidgeon, or black-eyed peas instead of red beans. If you can't find any of these, though, red beans make a fine substitute. This is great comfort food that is a nice mellow contrast to spicy-sweet Caribbean fish or chicken.
- 1 Tbsp vegetable oil
- 2 strips bacon, cut into slivers
- 1 onion, finely chopped
- 1 green bell pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 8 fresh basil leaves, thinly cut or 1 tsp dried basil
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 2 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 2 Tbsp tomato paste
- 1/2 tsp sugar
- 4 1/2 cups water
- 1 cup chicken broth
- 3 cups long grain brown rice (or substitute white rice)
- 1 Tbsp fresh lime juice (juice of 1 lime)
- 3 cups cooked pigeon, crowder, or black-eyed peas or red beans (2 15oz cans drained if you prefer)
- Heat the oil in a large, heavy pot over medium heat. Add the bacon and cook until browned. Add the onion, bell pepper, garlic, basil, thyme, salt and pepper. Cook about 5 minutes until onion is browned. Stir in tomato paste and sugar and saute for 2 more minutes.
- Add the water and chicken broth and bring to boil. Stir in the rice and lime juice and return to boil. Reduce the heat to low and cover the pot. Cook until the rice is tender. Check after 15 minutes and if the rice is too wet set the cover ajar, if too dry, add a little more water.
- When rice is almost dry enough, stir in the peas and cook for 3 more minutes, stirring occasionally. Turn off heat and let sit for 5 minutes or more. Fluff before serving and add salt and pepper as needed.
|Amount Per Serving||%DV|
|Serving Size 333g|
|Recipe makes 8 servings|
|Calories from Fat 88||22%|
|Total Fat 9.85g||12%|
|Saturated Fat 2.5g||10%|
|Trans Fat 0.04g|
|Total Carbs 59.07g||16%|
|Dietary Fiber 1.7g||6%|