Pigeon Peas with Coconut Rice
Featuring the lesser-known legume, pigeon peas, bacon, ginger, coconut and habaneros this Caribbean-rooted rice dish boasts powerful flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Plastic wrap
Ingredients
- 1 cup diced bacon
- 2 tablespoons minced ginger
- ¾ cup diced onion
- ⅔ cup diced red bell pepper
- ½ cup diced celery
- 1 tablespoon diced habanero
- 1 bay leaf
- 2 tablespoons salt
- 1 pound frozen pigeon peas (or substitute frozen black-eyed peas)
- 5 cups chicken stock, divided
- 2 cups jasmine rice
- 1 (14-ounce) can coconut milk
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