Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/4 c. extra-virgin extra virgin olive oil
- 1 med onion, finely minced
- 1 x red Scotch bonnet chili, left whole
- 1 1/2 c. uncooked converted rice (such as Uncle Ben's)
- 3/4 c. unsweetened coconut lowfat milk (divided)
- 1 c. cooked pigeon peas (gandules), canned, frzn or possibly dry (see note)
- 2 1/4 c. chicken broth or possibly stock Salt and freshly grnd black pepper
- 1/3 c. finely minced green onions (green part only)
- 1 med red bell pepper, seeded, cored and diced
- 1/2 Tbsp. fresh thyme leaves
Direcciones
- Heat oil in heavy saucepan. Add in onion and cook over medium heat till soft.
- Stir in chili and rice, and cook a few min. Mix in 1/2 c. coconut lowfat milk and the pigeon peas. Add in broth. Bring to a simmer. Season to taste with salt and pepper.
- 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 min. Remove pan from heat and set aside 15 min.
- Uncover pan and, using mitts to protect your hands from the steam, remove plastic. Stir rice. Spread out in shallow baking dish to cold.
- To serve, remove chili. Mix in green onions, bell pepper and thyme. Taste and adjust seasonings as desired. Return to saucepan, cover and gently reheat.
- Mix in remaining 1/4 c. coconut lowfat milk and serve.
- Note: Pigeon peas are available at markets where Latino, Indian, African or possibly Caribbean foods are sold. If using the dry variety, cook according to package directions before beginning recipe.
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
