Steps to Prepare Jamaican Rice And Pigeon Peas Without Coconut Milk

Trinidad Pelau

Rice and peas is common throughout the islands, this jamaican style rice and pigeon peas is the best.

Recipe Summary Trinidad Pelau

Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.

Ingredients | Jamaican Rice And Pigeon Peas Without Coconut Milk

3 tablespoons brown sugar

1 pound beef for stew, cut in 1 inch pieces

1 ½ cups water

1 ½ cups uncooked brown rice

1 cup coconut milk

2 cups fresh pigeon peas

1 cup chopped carrot

3 tablespoons coarsely chopped fresh parsley

Directions

Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.

Info | Jamaican Rice And Pigeon Peas Without Coconut Milk

prep: 10 mins cook: 25 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Trinidad Pelau

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