Coconut Rice With Pigeon Peas

Name: Coconut Rice With Pigeon Peas
Total time: 1 h
Yield: 6 servings
Cuisine: caribbean
Ingredients: 4 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 1 red Scotch bonnet chile; 1 1/2 cups Uncle Ben's rice or long grain rice, rinsed until water runs clear; 3/4 cup unsweetened coconut milk; 1 cup cooked pigeon peas (gandules); canned or frozen can be used; 2 1/4 cups chicken stock; Salt and freshly ground black pepper; 1/3 cup finely chopped scallion (green part only); 1 medium red bell pepper, seeded, cored and diced; 1/2 tablespoon fresh thyme leaves

By Mark Militello

Total Time: 1 hour
Rating: 5(48)
Comments: Read comments

In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark’s Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben’s converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It’s parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it’s also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don’t rush the rice to the table: Let it rest off the heat. It’ll help its texture and flavor.

Featured in: THE CHEF; Mark Militello

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Ingredients

Yield:6 servings

4tablespoons extra-virgin olive oil
1medium onion, finely chopped
1red Scotch bonnet chile
1½cups Uncle Ben's rice or long grain rice, rinsed until water runs clear
¾cup unsweetened coconut milk
1cup cooked pigeon peas (gandules); canned or frozen can be used
2¼cups chicken stock
Salt and freshly ground black pepper
⅓cup finely chopped scallion (green part only)
1medium red bell pepper, seeded, cored and diced
½tablespoon fresh thyme leaves

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in ½ cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
Step 2
Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
Step 3
Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
Step 4
To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.

Ratings

5 out of 5

48 user ratings

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Comments

Pauline Tasler7 years ago

I halved recipe, used canned pigeon peas, yellow Scotch bonnet which I left in, achiote, a little dried thyme and coriander. Plated with Tandoori Chicken. Absolutely awesome.

Leon5 years ago

How would you convert the recipe for an InstaPot?

Deedub5 years ago

I want to know how to adapt this for a rice cooker.

Pauline Tasler7 years ago

I halved recipe, used canned pigeon peas, yellow Scotch bonnet which I left in, achiote, a little dried thyme and coriander. Plated with Tandoori Chicken. Absolutely awesome.

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