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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ** Note: If using canned peas, drain and reserve the liquid. | 2. Heat the oil in a deep frying pan over high heat. Add the rice, and continue to sauté until the rice turns opaque and golden brown. Add the garlic and onion and sauté for a few more minutes but DO NOT let the rice over-brown. Stir in the peas. Do not stir again. | 3. Combine water and coconut milk. Dissolve bouillon completely into water/milk mixture. | 4. Add water/milk/bouillon mixture to the rice and bring to a boil. Once boiling, immediately reduce to a simmer. | 5. Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is completely absorbed and the rice is tender. | 6. Allow to sit covered for another 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pigeon pea	120	ounces		11668.6511	2135.7374	738.2208	50.6889
garlic clove	45		chopped	-	-	-	-
vidalia onion	3 3/4		chopped	-	-	-	-
olive oil	1	cup		1909.44	0.0	0.0	216.0
jasmine rice	15	cups		-	-	-	-
coconut milk	112	ounces		7302.8293	175.9029	72.7108	756.9541
water	18 3/4	cups		0.0	0.0	0.0	0.0
chicken bouillon	5/8	cup		160.2	10.806	9.996	8.328
lemon	5	tablespoons	grated rind	19.2125	6.1745	0.7288	0.1988
parsley	2 1/2	tablespoons		3.42	0.6013	0.2822	0.075

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