|
Forums39
Topics39,564
Posts320,874
Members26,686
| |
Most Online4,031
Dec 15th, 2024
|
|
|
Posts: 13,197
Joined: January 2008
|
|
|
22 members (Todd, MrEZgoin, BillDauterive, bostonbob, MGA, Zanshin, Kennys, alecu7, SXMBND, JandIrene, xrayman67, SXMScubaman, knitsoftwear, CLIFFTOPS, CaribbeanCanadians, mark37, Whale Tail, Don_and_Linda, Alltech63, eightzerobits, SXMbeacher, 1 invisible),
1,712
guests, and
90
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
#11498
03/03/2010 01:24 PM
|
Joined: Jun 2003
Posts: 1,359
Traveler
|
OP
Traveler
Joined: Jun 2003
Posts: 1,359 |
Hello all,
Seeing the recipe for Martin's rice n peas, i was wondering if any had the above recipe-my favorite peas n rice recipe at Pedro's. Cannot get enough when i am down there at Orient.
"It's 5 o'clock somewhere!" <img src="http://www.traveltalkonline.com/forums/images/graemlins/usflag.gif" alt="" />
|
|
|
|
|
Joined: Jul 2006
Posts: 13,531
Traveler
|
|
Traveler
Joined: Jul 2006
Posts: 13,531 |
I don't have Pedro's recipe, but this one is really good: Jamaican Rice and Peas
|
|
|
|
|
Joined: Apr 2003
Posts: 94
Traveler
|
|
Traveler
Joined: Apr 2003
Posts: 94 |
Not pedro's, but good:
1 1/2 cups boiled pigeon peas, drained
or 1 1/2 cups canned pigeon peas, drained
2 cups long grain rice
4 1/4 cups water with stock from peas
2 oz vegetable oil
2 slices bacon, 1/2-inch diced
1 large onion, sliced
3 oz tomato paste
1 tsp browning sauce
1 tsp dried thyme leaves
1 tsp island seasoning
salt to taste
black pepper to taste
hot peppers to taste
In a two-quart saucepan, heat the oil, sauté the bacon for a few minutes, add the onion and thyme and continue to sauté adding the tomato paste.
Pour in the water and add the peas, browning sauce, salt, island seasoning and black pepper to taste. Add the hot pepper for more zest and stir in the rice.
Bring to a boil over medium heat, stirring occasionally. Cover and cook for about 10 minutes. Lower heat and adjust seasonings to taste.
Over low heat, cook for an additional 10 to 15 minutes or until the rice is tender. Place a heat diffuser under the pot for the last 10 minutes of cooking time to avoid the rice sticking.
|
|
|
|
|
Joined: Jun 2003
Posts: 1,359
Traveler
|
|
OP
Traveler
Joined: Jun 2003
Posts: 1,359 |
Thank you all for your recipes
"It's 5 o'clock somewhere!" <img src="http://www.traveltalkonline.com/forums/images/graemlins/usflag.gif" alt="" />
|
|
|
|
|
|
Anonymous
Unregistered
|
|
Anonymous
Unregistered
|
SMB said:
Not pedro's, but good:
1 1/2 cups boiled pigeon peas, drained
or 1 1/2 cups canned pigeon peas, drained
2 cups long grain rice
4 1/4 cups water with stock from peas
2 oz vegetable oil
2 slices bacon, 1/2-inch diced
1 large onion, sliced
3 oz tomato paste
1 tsp browning sauce
1 tsp dried thyme leaves
1 tsp island seasoning
salt to taste
black pepper to taste
hot peppers to taste
In a two-quart saucepan, heat the oil, sauté the bacon for a few minutes, add the onion and thyme and continue to sauté adding the tomato paste.
Pour in the water and add the peas, browning sauce, salt, island seasoning and black pepper to taste. Add the hot pepper for more zest and stir in the rice.
Bring to a boil over medium heat, stirring occasionally. Cover and cook for about 10 minutes. Lower heat and adjust seasonings to taste.
Over low heat, cook for an additional 10 to 15 minutes or until the rice is tender. Place a heat diffuser under the pot for the last 10 minutes of cooking time to avoid the rice sticking. How many servings does this make?
|
|
|
#11503
03/03/2010 04:05 PM
|
Joined: Aug 2006
Posts: 466
Traveler
|
|
Traveler
Joined: Aug 2006
Posts: 466 |
1 can pigeon peas, drained
2 cups medium grain rice
4 cups water
3 tablespoons olive oil
1 large onion, diced
3 tablespoons Goya Sofrito
3 tablespoons Goya Reciato
1 packet Goya Sazon
small jar spanish olive halved
1/2 jar capers, drained
In a dutch oven type pan, heat the oil, sauté the rice for a few minutes, add the onion and cook until transparent.
Pour in the water and add the the rest of the ingredients.
Bring to a boil over medium heat, turn the heat to as low as you can get it, Cover with a tight fitting lid and cook for about 25 minutes or until the rice is tender. The rice will continue to cook after you turn the heat off, so you may want to pull it a little underdone.
|
|
|
|
|
Joined: Jun 2003
Posts: 1,359
Traveler
|
|
OP
Traveler
Joined: Jun 2003
Posts: 1,359 |
thank you-this sounds more like Pedro's
"It's 5 o'clock somewhere!" <img src="http://www.traveltalkonline.com/forums/images/graemlins/usflag.gif" alt="" />
|
|
|
|
|
Joined: Aug 2006
Posts: 466
Traveler
|
|
Traveler
Joined: Aug 2006
Posts: 466 |
I don't know if its the same but its the recipe I use. A friend of mine from Puerto Rico gave it to me. He has since passed away, but every time I make it I smile and think of him. It is also really good if you can find chiriso sausage and cook it with the onions first.
|
|
|
|
|
