Ingredients

The following ingredients have 4 Servings
  • 2 cups Rice (I used basmati rice and measuring cup that comes with the rice cooker)
  • 3 tbsp Oil
  • 4-6 large Cloves of Garlic (finely chopped)
  • ½ – ⅔ cups chopped Onion
  • 1 Habanero Pepper (seeded and cut into 8 pieces)
  • 1 ½ cups frozen Pigeon Peas (canned pigeon peas also work)
  • 1 cup firmly packed chopped Spinach
  • 4 cups Chicken Stock (I used 3 cups homemade and 1 cup water)
  • 1 tsp Salt (adjust to taste and also depends on how salty the stock is)
  • ½ cup chopped Cilantro
  • Black Pepper and Hot Sauce (opt and I did not use)

Instruction

  • Wash rice and soak in water for 30 minutes.
  • Chop the veggies.
  • In a bowl take frozen pigeon peas, add some water and microwave for 2 minutes to thaw the peas. Skip this step if using canned peas.
  • 20 minutes into soaking of rice, take a wide pan and heat oil.
  • When oil is hot, add chopped garlic and habanero peppers and saute for few seconds.
  • Then add onions and saute until soft.
  • Next add pigeon peas, spinach and saute until spinach wilts.
  • Drain rice and add to sautéed vegetables and peas.
  • Saute for a minute or two until rice is lightly toasted.
  • Now add stock or stock + water , salt and mix well.
  • Throw in cilantro, mix, cover and cook on medium high flame until most of the water is absorbed, about 8-10 minutes.
  • Reduce the flame to low and cook until rice is cooked.
  • Turn off the flame and let the rice sit for few minutes or until ready to serve.
  • Serve with some jerk chicken or a curry or a stew.