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    You are in: Home / Recipes / Caribbean Coconut Rice & Pigeon Peas Recipe
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    Caribbean Coconut Rice & Pigeon Peas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Chef #631083's Note:

    This is a recipe that we used for one of our banquet diners.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      ** Note: If using canned peas, drain and reserve the liquid.
    2. 2
      Heat the oil in a deep frying pan over high heat. Add the rice, and continue to sauté until the rice turns opaque and golden brown. Add the garlic and onion and sauté for a few more minutes but DO NOT let the rice over-brown. Stir in the peas. Do not stir again.
    3. 3
      Combine water and coconut milk. Dissolve bouillon completely into water/milk mixture.
    4. 4
      Add water/milk/bouillon mixture to the rice and bring to a boil. Once boiling, immediately reduce to a simmer.
    5. 5
      Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is completely absorbed and the rice is tender.
    6. 6
      Allow to sit covered for another 30 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Caribbean Coconut Rice & Pigeon Peas

    Serving Size: 1 (327 g)

    Servings Per Recipe: 45

    Amount Per Serving
    % Daily Value
    Calories 680.3
     
    Calories from Fat 174
    25%
    Total Fat 19.3 g
    29%
    Saturated Fat 12.5 g
    62%
    Cholesterol 0.0 mg
    0%
    Sodium 77.6 mg
    3%
    Total Carbohydrate 106.0 g
    35%
    Dietary Fiber 14.9 g
    59%
    Sugars 5.0 g
    20%
    Protein 22.9 g
    45%

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