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Coconut Rice With Pigeon Peas

5.0(49)

In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark’s Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben’s converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It’s parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it’s also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don’t rush the rice to the table: Let it rest off the heat. It’ll help its texture and flavor.

by Mark Militello

Open original recipe

CaribbeanOne Pot, Side Dish

Servings

6 servings

Total time

Calories / serving

390 kcal

Ingredients (11)

serves

4 tablespoons extra-virgin olive oilolive-oil
1 medium onion, finely choppedonion
1 red Scotch bonnet chile
1 1/2 cups Uncle Ben's rice or long grain rice, rinsed until water runs clear
3/4 cup unsweetened coconut milkcoconut-milk
1 cup cooked pigeon peas (gandules); canned or frozen can be usedpigeon
2 1/4 cups chicken stockchicken-stock
Salt and freshly ground black peppersalt-and-pepper
1/3 cup finely chopped scallion (green part only)scallion
1 medium red bell pepper, seeded, cored and dicedbell-pepper
1/2 tablespoon fresh thyme leavesthyme

Instructions (4 steps)

01Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
02Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.