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Caribbean Coconut and Pigeon Pea Rice
Ingredients
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2 tablespoons vegetable oil
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275 gram (10 ounce) sweet potatoes, peeled and cut into 1cm cubes
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1 red pepper, diced
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1 onion, diced
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1 tablespoons Coriander Leaf
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50 gram (2 ounce) pimento-stuffed green olives, finely chopped
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1 tablespoons Mild Chilli Powder
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225 gram (8 ounce) Arborio rice
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2 tablespoons Ground Cumin
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1 teaspoon Garlic Granules
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1 teaspoon Oregano
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1 teaspoon Sea Salt
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1 teaspoon Smoked Paprika
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425 gram pigeon peas, drained and rinsed
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1 can coconut milk
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375 millilitre (13 fluid ounce) water
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2 tablespoons tomato purée
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100 gram (4 ounce) desiccated coconut, toasted
Key Products
Instructions
- 1 Add the oil to a large pan over a medium heat. Add sweet potatoes, red pepper, onion, coriander, half the olives and the Mild Chilli Powder. Cook for three to five minutes, stirring occasionally, or until the pepper and onion are softened and the sweet potatoes are lightly browned.
- 2 Add rice, Cumin, Garlic Granules, Oregano, Smoked Paprika and Sea Salt. Cook and stir for two to three minutes, or until rice begins to look translucent.
- 3 Stir in the pigeon peas, coconut milk, water and tomato purée and gently bring to the boil. Reduce the heat over and simmer for twenty minutes, or until rice is tender and liquid has all been absorbed. Remove from the heat and leave to stand covered for five minutes. Fluff the rice with a fork.
- 4 Served topped with the toasted coconut and the remaining olives.
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