Jamaican Jerk Pigeon Peas and Rice

Serves 6

Jamaican Jerk Pigeon Peas and Rice

Jamaican Jerk Pigeon Peas and Rice

Pigeon Peas and rice are a Caribbean staple.  This satisfying dinner goes great with Jamaican Jerk Sauce and grilled vegetables.  You can often find canned pigeon peas in the Mexican foods section of your grocery.  If not, substitute with pinto beans, black beans, or even frozen green peas.

1 cups long-grain rice
1 small white onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 bay leaves
1/2 Tbs ground annatto
1 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne
2 garlic cloves, minced
1 1/2 cup water
15 oz can pigeon peas, drained and rinsed
1 lime, juiced
1/2 tsp salt
2 Tbs Cilantro, to garnish
6 servings Jamaican Jerk Sauce (recipe below)

To cook rice:  Rinse rice and place in a large, dry pot.  Cover, and heat over medium heat, just 5 minutes or so, to toast.  Once rice is aromatic, add the onion and bell pepper.  Cover and cook another minute or two over medium heat, stirring frequently, until veggies begin to sweat.  If they begin to burn, simply add some water.  Add all of your spices, bay leaves, garlic, and water.  Cover, bring to boil, then reduce to a simmer.  Simmer over low heat until rice is tender, about 20 minutes.

To finish dish:  While rice is cooking, drain and rinse your pigeon peas.  Add to the rice in the last minute of cooking.  When rice is tender, remove lid, fluff with a fork, and stir in the lime and salt.

Garnish with fresh cilantro and serve.

Jamaican Jerk Sauce

Makes 4 cups

8 scallions, chopped
4 large garlic cloves, chopped
1 jalapeno chili, chopped
1 small onion, chopped
¼ cup dried dates
¼ cup diced pineapple
2 Tbs chopped thyme
2 Tbs ground allspice
1 1/4 tsp freshly grated nutmeg
1 tsp cinnamon
1/2 cup white vinegar
1/4 cup fresh lime juice
2 oranges, juiced
2 tbs tamari (adjust to your taste)

To make Jerk Sauce:  Combine all ingredients except the tamari in a blender.  Puree until smooth.  Add half of the tamari, taste, and adjust to your preferences.  Tamari provides the salt to this sauce, so you may need more or less depending on your sensitivity to salt.

Nutrition Facts per serving (1/6 recipe)

Calories 282.52
Calories From Fat (6%) 16.18
Calories From Protein (11%) 31.64
Calories From Carbohydrates (83%) 234.7
Calories From Alcohol (0%) 0

Total Fat 1.92g 3%
Saturated Fat 0.45g 2%
Monounsaturated Fat 0.48g 
Polyunsaturated Fat 0.63g 
Trans Fatty Acids 0g 
Cholesterol 0mg 0%
Sodium 343.6mg 14%
Potassium 690.37mg 20%
Total Carbohydrates 60.75g 20%
Fiber 10.02g 40%
Sugar 10.36g 
Protein 9.4g 19%

Vitamin A 1134.88IU 23%
Vitamin C 80.91mg 135%
Calcium 108.65mg 11%
Iron 2.59mg 14%
Vitamin E 1.12mg 11%
Vitamin D 0IU 0%
Thiamin 0.32mg 21%
Riboflavin 0.17mg 10%
Niacin 3.08mg 15%
Vitamin B6 1.43mg 72%
Folate 127.38mcg 32%
Vitamin B12 0.01mcg <1%
Pantothenic Acid 1.01mg 10%
Vitamin K 36.04mcg 45%
Phosphorus 238.49mg 24%
Magnesium 103.61mg 26%
Zinc 1.63mg 11%
Copper 0.41mg 21%
Manganese 1.91mg 96%
Selenium 10.27mcg 15%