Hello Everyone!! Today we continue with my Sunday Dinner Series, which includes recipes for Bake Turkey Wings, Pigeon Peas and Rice, Green Beans and Southern Style Fried Chicken and today i'm bringing you Part 2: Pigeon Peas and Rice. ****REMEMBER TO HIT THE LIKE BUTTON****
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Recipe:
PIGEON PEAS AND RICE
4 CUPS OF LONG GRAIN PARBOIL BROWN RICE (WASHED)
2 CUPS PIGEON PEAS
6 - 6 1/2 CUPS OF WATER
2/3 CUP ONIONS (CHOPPED)
FRESH THYME
1 1/2 - 3 KNORR CHICKEN CUBES (FOR FLAVOR)
1 SCOTCH BONNET PEPPER
1-2 TBSPNS OLIVE OIL
DIRECTIONS
IN A MEDIUM TO LAGE POT OVER LOW MEDIUM HEAT ADD THE OLIVE OIL AND SAUTEE ONIONS, THYME AND PIGEON PEAS STIRRING CONSTANTLY FOR APPROXIMATELY 5 - 8 MINUTES TILL PEAS ARE LIGHTLY BROWN.
ADD THE WATER, CHICKEN CUBES, PEPPER AND STIR WELL; TURN THE HEAT UP TO MEDIUM HIGH UNTIL THE WATER STARTS TO DRY OUT THEN TURN THE HEAT TO LOW/SIMMER ALLOWING THE RICE TO COOK SLOWLY. STIR OCCASIONALLY FROM THE BOTTOM UP SO THE RICE IS NICE AND FLUFFY; COVER PARTIALLY WITH COVER UNTIL DONE.
