Trini Calypso Rice And Peas

By á-174942

Ingredients

• 1 tablespoon oil
• 1 onion chopped
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons chopped cilantro or ngo gai
• 4 garlic cloves minced
• 3 green onions minced
• 1 can green pigeon peas, gandules - (15 oz)
• 1 cup diced kabocha squash peeled
• 3 cups long-grain rice
• 1 teaspoon salt
• 4 cups hot water
• 1 can light coconut milk - (14 oz)
• 1 tablespoon butter
• Freshly-ground black pepper to taste

Details

Servings 12

Preparation

Step 1

Heat oil in skillet over medium-high heat. Saute onion, thyme, cilantro, garlic and green onions until softened, 10 to 15 minutes.

Add peas and squash. Cook until squash is tender, 10 to 15 minutes. Add rice, salt, water, coconut milk and butter. Stir until ingredients are mixed.

Cover tightly and simmer over low heat until rice is cooked, 20 to 25 minutes. Fluff with fork before serving and season with pepper to taste.

This recipe yields 12 servings.

Each serving: 304 calories; 216 mg sodium; 3 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 7 grams protein; 1.49 grams fiber.