And that, friends is how I come to offer you a recipe for Jamaican Rice with Pidgeon Peas. Hawaii is an island, Jamaica is an island, and my brother and new sister-in-law have visited both. 'Nuff said.
For many years I worked for a man from Jamaica whose wife was a wonderful cook. She made jerk chicken for my wedding a decade ago, and I always enjoyed her rice and peas. She didn't share recipes, but she did have occasion to eat my rice and peas and gave it her stamp of approval. Enjoy.
1 15 oz can pigeon peas
1 15 oz can coconut milk
2 cups long grain white rice
1 small onion, chopped
1 clove garlic, chopped
1/4 tsp dried thyme
1 T olive oil
1 Scotch Bonnet or Habanero pepper, whole
(NOTE: These are the hottest peppers in the universe. Use care when handling. Do not cut them for this recipe. Do NOT touch your eyes after handling peppers. Peppers this hot can actually cause skin burns. Do not succumb to any foolish dares about popping these in your mouth. That would be very unfortunate.)
- Drain the liquid from the pigeon peas into a measuring cup and add the coconut milk and enough water to equal 4 cups of liquid.
- Place liquid in a pot with peas, onions, garlic, thyme and oil. Bring to the boil.
- Add rice and stir for a minute.
- Reduce heat to medium-low. Place Scotch Bonnet pepper on top of rice, cover tightly and cook for about 30 minutes or until rice is cooked.
- Remove pepper before serving.