Rice and Pigeon Peas

Pigeon peas, popular throughout the West Indies, are small, oval beans with a nutty flavor. 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.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 2  cups  water
• 1 1/2  cups  uncooked long-grain parboiled rice (such as Uncle Ben's)
• 1  teaspoon  olive oil
• 1/2  teaspoon  salt
• 1  tablespoon  olive oil
• 1  cup  chopped onion
• 1/4  cup  chopped Canadian bacon (about 3 ounces)
• 2  garlic cloves, minced
• 2  tablespoons  finely chopped green onions
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  freshly ground black pepper
• 1  (15-ounce) can green pigeon peas, drained
• 2  tablespoons  chopped fresh flat-leaf parsley
• Green onions (optional)

Preparation

Bring water to a boil in a medium saucepan. Add rice, 1 teaspoon oil, and salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bacon, and garlic; cook 10 minutes or until lightly browned, stirring occasionally. Stir in rice, chopped green onions, cumin, pepper, and peas; cook 8 minutes or until thoroughly heated. Stir in parsley. Garnish with green onions, if desired.

Nutritional Information

Calories:

186 (21% from fat)

Fat:

4.4g (sat 0.8g,mono 2.7g,poly 0.5g)

Protein:

8.1g

Carbohydrate:

29.2g

Fiber:

3.2g

Cholesterol:

7mg

Iron:

1.5mg

Sodium:

572mg

Calcium:

50mg