Trini Calypso Rice And Peas

Recipe Ingredients

1 tablespoon	15ml	Oil
1		Onion - chopped
2 tablespoons	30ml	Chopped fresh thyme leaves
2 tablespoons	30ml	Chopped cilantro or ngo gai
4		Garlic cloves - minced
3		Green onions - minced
1		Green pigeon peas, gandules - (15 oz)
1 cup	146g / 5.1oz	Diced kabocha squash - peeled
3 cups	480g / 16oz	Long-grain rice
1 teaspoon	5ml	Salt
4 cups	948ml	Hot water
1		Light coconut milk - (14 oz)
1 tablespoon	15ml	Butter
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in skillet over medium-high heat. Saute onion, thyme, cilantro, garlic and green onions until softened, 10 to 15 minutes.

Add peas and squash. Cook until squash is tender, 10 to 15 minutes. Add rice, salt, water, coconut milk and butter. Stir until ingredients are mixed.

Cover tightly and simmer over low heat until rice is cooked, 20 to 25 minutes. Fluff with fork before serving and season with pepper to taste.

This recipe yields 12 servings.

Each serving: 304 calories; 216 mg sodium; 3 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 7 grams protein; 1.49 grams fiber.

Source:
The Los Angeles Times, 12-19-1999

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