Rice and Pigeon Peas

Name: Rice and Pigeon Peas
Yield: 6 servings (serving size: 1 cup)
Ingredients: 2 cups water; 1 ½ cups uncooked long-grain parboiled rice (such as Uncle Ben's); 1 teaspoon olive oil; ½ teaspoon salt; 1 tablespoon olive oil; 1 cup chopped onion; ¼ cup chopped Canadian bacon (about 3 ounces); 2 garlic cloves, minced; 2 tablespoons finely chopped green onions; ½ teaspoon ground cumin; ½ teaspoon freshly ground black pepper; 1 (15-ounce) can green pigeon peas, drained; 2 tablespoons chopped fresh flat-leaf parsley; Green onions (optional)

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Pigeon peas, popular throughout the West Indies, are small, oval beans with a nutty flavor that make a tasty side dish. Look for them in Caribbean markets, or substitute kidney beans or black-eyed peas. We've used canned pigeon peas because they're more readily available than dried.

Recipe by Cooking Light May 2001

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Rice and Pigeon Peas

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