Coconut Rice With Pigeon Peas

By Mark Militello

Published May 7, 2002

Total Time
1 hour
Rating
5(49)
Comments
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In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark’s Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben’s converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It’s parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it’s also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don’t rush the rice to the table: Let it rest off the heat. It’ll help its texture and flavor.

Featured in: THE CHEF; Mark Militello

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Ingredients

Yield:6 servings

  • 4 tablespoons extra-virgin olive oil

  • 1 medium onion, finely chopped

  • 1 red Scotch bonnet chile

  • 1 ½ cups Uncle Ben's rice or long grain rice, rinsed until water runs clear

  • ¾ cup unsweetened coconut milk

  • 1 cup cooked pigeon peas (gandules); canned or frozen can be used

  • 2 ¼ cups chicken stock

  • Salt and freshly ground black pepper

  • ⅓ cup finely chopped scallion (green part only)

  • 1 medium red bell pepper, seeded, cored and diced

  • ½ tablespoon fresh thyme leaves

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

51 grams carbs; 3 milligrams cholesterol; 390 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 3 grams fiber; 581 milligrams sodium; 9 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in ½ cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.

  2. Step 2

    Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.

  3. Step 3

    Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.

  4. Step 4

    To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.

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Ratings

5 out of 5
49 user ratings
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Comments

Pauline Tasler

I halved recipe, used canned pigeon peas, yellow Scotch bonnet which I left in, achiote, a little dried thyme and coriander. Plated with Tandoori Chicken. Absolutely awesome.

Leon

How would you convert the recipe for an InstaPot?

Deedub

I want to know how to adapt this for a rice cooker.

Pauline Tasler

I halved recipe, used canned pigeon peas, yellow Scotch bonnet which I left in, achiote, a little dried thyme and coriander. Plated with Tandoori Chicken. Absolutely awesome.

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