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I had this Islander Pork Roast from the October Once a Month Mom Menu getting cozy in the crockpot on Saturday for a dinner we were supposed to have with friends that night (before Mr. V came down with the flu…), when it occurred to me that I had nothing to serve WITH it. The pineapple, nutmeg, and mandarin orange flavors of the roast just screamed Caribbean to me (I mean “islander,” duh, right?). Those scents and flavors jogged my memory of the time we had Caribbean food at our supper club. My favorite dish from that night was Rice and Pigeon Peas.
Unfortunately, my dear local Publix did not have any pigeon peas (and I think they thought I was making them up when I asked someone, although he did go look for me). I had scrolled through all the pigeon pea recipes on MyRecipes and recalled that one of them said I could substitute field peas. So a can of field peas, a bag of Basmati rice, and a 2-liter of Publix brand Coke, and I was on my way home.
I collaborated those recipes and used what I had to make this very tasty and inexpensive dish. I would have rather used cumin than chili powder, but I didn’t have any on hand–it’s probably in Chattanooga.
Rice and Field Peas
2 cups basmati rice
3 T butter, divided
4 cups water + 4 tsp chicken bouillon, or 4 cups chicken stock
1 small yellow onion, diced
4 cloves garlic, chopped
1 can field peas, such as Margaret Holmes brand
1 tsp chili powder
1 tsp coriander
Bring the water and bouillon or chicken stock and 2 T butter to a boil. Add rice and let boil for 1 minute. Cover and reduce heat to medium-low. Simmer for 20 minutes or until all liquid is absorbed.
Meanwhile, melt butter in a medium-sized saucepan. Add onion and garlic; saute until very soft. Add chili powder and coriander. Stir in drained can of peas. Mix well and let cook until the rice is done.
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