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Easy Caribbean Rice and Peas Recipe (Instant Pot Method included)
GLOBAL KITCHEN TRAVELS17Ingredients
14Minutes
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Ingredients
US|METRIC
4 SERVINGS
- pigeon peas (dried, canned or frozen can also be used)
- bay leaves
- garlic
- fresh thyme
- vegetable broth (or chicken broth)
- long grain rice
- whole cloves (or allspice berries aka pimento berries)
- Scotch Bonnet pepper (whole, habanero pepper)
- 1 cup pigeon peas (soaked overnight, sometimes red kidney beans are also used)
- 2 cloves garlic
- 2 bay leaves
- 3 sprigs thyme
- 4 cups water (or vegetable/chicken broth)
- 3 cups rice
- 3 cloves allspice berries
- 1/2 Scotch Bonnet pepper (or a whole Scotch Bonnet pepper, according to your preference)
- salt (to taste)
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