Ingredients:
2 Cup Long Grain Rice
1 Cup Pigeon peas [optional]
1 Cup Red Kidney Beans [optional]
1 Medium Onion chopped
1 Cup Fresh Coconut milk
2 Cloves Garlic Minced
2 Teaspoons Extra Virgin Olive oil
1 Large Habanero Pepper
1 Pinch Of Ground Black Pepper
1 Pinch Of Table Salt
Information:
Serving Size 6
235 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
When draining peas save liquid for dish. add to the coconut milk. with enough water to have 4 cups. In a large skillet or saucepan saute the onion, garlic, and Habanero pepper until there are tender but still crunchy. Add all the liquid along with rice, cover and simmer cook on low-medium heat for 30 minutes. All liquid will absorb and rice will be tender and fluffy. Gently fluff with fork. Serve with grilled pineapple chicken. Rice dish best served with new wooden chopsticks. It also goes well with red or white wine, or a pint of Guinness beer.
