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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.
