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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the peas overnight (alternately, you can boil them on the stove for about two hours). | 2. Drain and rinse the peas. | 3. If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done. | 4. There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil. | 5. Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat. | 6. Simmer until the liquid is absorbed (for about 20 minutes). | 7. Add salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water				-	-	-	-
lime				-	-	-	-
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
pepper sauce	1	dash		-	-	-	-
beef	1/4	lb	corned	132.6003	0.0	26.1461	3.0487
pigeon pea	6	ounces		583.4326	106.7869	36.911	2.5344
black pepper				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.