Prep Time 15 min
Cook Time 45 Min
Servings 8 to 10
Difficulty Easy

Ingredients

  • 1 cup chopped onion
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 2 cloves garlic, minced
  • 2 cups uncooked long grain white rice
  • 2 cups chicken broth or vegetable broth
  • 1 (13.66 oz.) can unsweetened coconut milk
  • 1 habanero, Scotch bonnet or serrano chile pepper
  • 1 tsp. salt
  • 1/2 tsp. minced fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 1 whole clove
  • 1 (15 oz.) can green pigeon peas (gandules verdes)

Directions

  • Step 1

    COOK onion in oil in medium saucepan over medium heat until tender, about 5 minutes. Add garlic; cook 1 minute.

  • Step 2

    ADD rice, chicken broth and coconut milk; bring to a boil over high heat. Reduce heat to low. Stir in habanero pepper, salt, thyme leaves and clove. Cover and simmer 15 to 20 minutes or until rice is tender. Remove habanero pepper and clove. Gently stir in pigeon peas. Cover and let stand 5 minutes.

Serving size
(1/8 of recipe)

  • Calories 360
  • Calories from Fat130g
  • Total Fat 14g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 550mg
  • Potassium 0mg
  • Total Carbohydrates 51g
  • Dietary Fiber 4g
  • Sugars 2g
  • Protein 8g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet