|Serves||4 to 6|
Traditionally, this is made with pigeon peas — cute, round, and tan, also called gandules or the fun name, gungo peas. They’re a staple in markets with big Latin and Caribbean communities. If you can’t find them, no worries; use red beans (another island favorite) instead. No harm will be done.
|2||Tbsp. olive oil|
|1||large onion, chopped|
|3||garlic cloves, chopped|
|1||green or red pepper, chopped|
|¼||habañero (Scotch bonnet) pepper or 1 to 2 jalapeños, seeded and chopped, depending on how hot you like it (see Note)|
|2||celery ribs, chopped|
|1||tomato, chopped (or 1 cup canned diced tomatoes, drained)|
|2||cups pigeon peas or red beans, cooked and cooled (or 1 15-ounce can of prepared beans, rinsed and drained)|
|2½||cups brown rice, cooked and cooled|
|1||small handful fresh thyme leaves, or ¼ teaspoon dried|
|1||small bunch cilantro, chopped|
|~||Sea salt and pepper to taste|
Wear gloves when handling fresh chiles, no matter how manly you are.
Covered and refrigerated, pigeon peas and rice keeps well for several days, and the flavor improves over time.
For crowds, this recipe doubles like a dream.
Related post: Beans and ricely yours
This content is from the Ellen Kanner collection.
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