Trinidad has a unique, international gastronomic culture, blending the foods of India, Thailand, the Caribbean and Africa with Europe and the Americas. The outcome is invariably interesting and delightful, as is this glorious rice dish.
- 1 Tablespoon oil
- 1 onion; chopped
- 2 Tablespoons chopped fresh thyme leaves
- 2 Tablespoons chopped cilantro or ngo gai
- 4 cloves garlic; minced
- 3 green onions; minced
- 1 can green pigeon peas, gandules (15 ounces)
- 1 Cup diced kabocha squash; peeled
- 3 Cups long-grain rice
- 1 teaspoon salt
- 4 Cups hot water
- 1 can light coconut milk (14 ounce)
- 1 Tablespoon butter
- freshly-ground black pepper, to taste
- Heat oil in skillet over medium-high heat. Saute onion, thyme, cilantro, garlic and green onions until softened, 10 to 15 minutes.
- Add peas and squash. Cook until squash is tender, 10 to 15 minutes. Add rice, salt, water, coconut milk and butter. Stir until ingredients are mixed.
- Cover tightly and simmer over low heat until rice is cooked, 20 to 25 minutes. Fluff with fork before serving and season with pepper to taste.
Each serving: 304 calories; 216 mg sodium; 3 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 7 grams protein; 1.49 grams fiber.
NOTES : Recipe from Carl Chan, a first-generation Trinidadian
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