*  Exported from  MasterCook  *
 
                     Chileheads Jamaican Rice and Peas
 
 Recipe By     : Adapted from Chile Pepper Magazine Feb 93 by Garry
 Howard
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Jamaican                         Rice
                 Caribbean                        Chile Pepper
 Magazine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      16 oz can     pigeon peas
    6                    Habanero chiles -- roasted & chopped
    6      cloves        garlic -- finely chopped
      1/2  medium        vidalia onion -- chopped
    2      tablespoons   olive oil
    2      cups          rice
    1      15 oz can     coconut milk
                         water
    4      teaspoons     Wyler’s granulated chicken boulion
 
 The original recipe called for 1 habanero, but this version was for a
 bunch of chile-heads.
 
 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.
 
 Stir the peas in with the rice. Do not stir again during cooking!
 
 Combine the coconut milk with the bean liquid. Add water to make 4
 cups of liquid. dd to the rice and bring to a boil. Immediately
 reduce the heat to simmer. 
 
 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 absorbed and the rice is tender. Allow
 to sit covered for another 1/2 hour.
 
 Great with jerk chicken!
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Take to a potluck with a bunch of chileheads.
 
 NOTES : Heat Scale: Hot
 Garry Howard - Cambridge, MA
 g.howard@ix.netcom.com
 Garry’s Home Cookin' Website
 http://members.aol.com/garhow/cooking.htm
 
 As prepared for Boston Area Chileheads Hotluck. May 13, 1995