Try a Rice and Pea RecipeFind a rice and pea recipe that satisfies your budget, taste, and cooking style! Jamaican Rice and Peas | Easy Peas and Rice | Mexican Red Rice The first recipe here is from Doris Longacre's, More with Less cookbook. This rice and pea recipe calls for pigeon peas or beans. Don't know what a pigeon pea is? Here's what The Cook's Thesaurus has to say........ pigeon pea = goongoo pea = gunga pea = gungo pea = congo pea = congo bean = no-eyed peas = gandules Learn more about them and nutrition values Here. Puerto Rican Rice and Pigeon PeasThis rice and pea recipe can be prepared with or without meat. Soak, then cook until tender: Brown in dutch oven or deep skillet: Measure accumulated drippings and add enough vegetable oil to make 1/2 cup. Return fat to skillet and add:
Stir-fry briefly just to wilt vegetables. Add: Cook at moderate heat 15 minutes. Stir once or twice. Then reduce heat, cover. Finish cooking slowly until rice is done. *Options: Would You Like to Save Money on Groceries?
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Jamaican Rice and Peas 3 c. rice (uncooked) Grate coconut and using the quart of hot water, express the milk by adding 2 cups of water at a time and squeezing the milk through a strainer or cheesecloth after each addition until the water is finished. Wash peas and place the dried peas in a saucepan with the coconut milk and add the clove of garlic slightly bruised. Cook until peas are tender but not over cooked. Add escallion or leeks, thyme, salt, black pepper and rice. Add more water if necessary in order to boil rice properly. Cook over medium heat, covered, stirring once or twice until rice is well cooked. Note: A very small bit of salt pork is sometimes added after the rice is boiled. Do not add salt to peas before they are cooked. A Variety of Rice and Pea RecipesSave time with this easy to prepare rice and pea recipe... Easy Peas and Rice 1 can black eye peas or field peas Bring to boil: peas with ingredients in saucepan. Serve over rice or if mixing together, let cook a little longer to absorb rice. (4 servings) 1/2 cup canned tomatoes with juice 1. In blender or food processor, puree tomatoes with juice until smooth. In a non-reactive 3-quart saucepan (*see note), heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Add rice; cook, stirring occasionally, until onion is lightly browned, about 5 minutes longer. Stir in garlic and cook 30 seconds. Add pureed tomatoes; cook, stirring frequently, until almost all liquid has been absorbed. 2. Stir in broth, water, and salt; heat to boiling. Reduce heat; cover and simmer, without stirring or lifting lid, 15 minutes. Stir in peas. Cook 5 minutes longer. Remove from heat and let stand 5 minutes. Fluff rice with fork and sprinkle with cilantro. Makes 4 - 1 cup servings *note: Cast iron and aluminum pans "react" to acidic ingredients such as tomatoes. An Enamel coated aluminum pan will be o.k. Send us your favorite rice and pea recipe? We would love to share it with our readers. Work at Home |Money Saving Tips Contact Us | Find the Freed(dom) Prize Inside! Cheryl's Sensible Cents Newsletter | Top of Page
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