Rice and peas
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Basmati rice and peas
|Main ingredient(s)||Rice, peas|
Peas and rice or rice and peas is also called Moros de guandules con coco in the Dominican Republic.
Moros de guandules con coco is a traditional coconut rice and pigeon pea dish served on Christmas. Moros in Dominican cuisine is very similar to Jamaican rice and peas. The rice is flavored with thyme or oregano, coconut milk, chicken bouillon, sofrito, and the option of capers.
It is the mainstay of the Cuisine of Jamaica, Trinidad and Tobago cuisine, cuisine of Barbados and many other English speaking Caribbean islands rice and peas is traditionally, but not exclusively, eaten with the Sunday meal. The dish is made with rice and any available legume, such as kidney beans, pigeon peas (known as gungo peas), or cowpeas, the combination of grain and a legume forming a complete protein; compare rice and beans. Gungo peas are particularly associated with Christmas. The peas are boiled with pimento seeds (allspice) and garlic until tender. Salt, scotch bonnet, thyme, scallion (spring onion) and coconut milk are then added along with the rice and left to simmer until cooked. Variations of the recipe include the use of salt pork or beef instead of regular salt. This flavors the dish well and reduces the need for additional protein. Rice and peas the classic Sunday lunch dish is usually served with a Stewed meat or fish like Chicken, Beef, Lamb, Pork or seafood like Shrimp, crab or king fish.
Hoppin' John is a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt.
- Arroz con Pollo
- Arroz con gandules
- Platillo Moros y Cristianos
- Gallo Pinto
- Pabellón criollo
- Rice and beans