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Caribbean-Style Rice with Pigeon Peas
Rice with pigeon peas is a Caribbean classic, and each island has its own way of preparing the dish. For ours, we use canned pigeon peas, which have a mild flavor and creamy texture. Green pigeon peas resemble sweet peas and are our first choice because of their bright color, but brown pigeon peas work perfectly well. If neither is available, black-eyed peas or even pinto beans are good stand-ins. Some versions of rice with pigeon peas are made with coconut milk; we use unsweetened coconut water, as it imparts a tropical flavor without too much richness. Worcestershire sauce adds savoriness and umami, an idea we borrowed from pelau, or Trinidadian rice with chicken and pigeon peas. If you want lots of heat, leave the seeds in the habanero(s). The rice is delicious with fried plantains and avocado.
4 to 6
Servings
Don’t forget to rinse and drain the rice. This washes away excess starch that otherwise may turn the dish sticky and gummy.
45 minutes
20 minutes active
Ingredients
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8
ounces bacon, chopped
-
4
medium garlic cloves, minced
Directions
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01In a 12-inch skillet over medium-high, cook the bacon, stirring occasionally, until crisp, 7 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside. Pour off and discard all but 2 tablespoons of the fat in the skillet.
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