|Chileheads Jamaican Rice and Peas|
Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however) If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and
golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not
to let the rice brown or over brown.
From: Chile Pepper Magazine Feb 93 by Garry Howard
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