Title: Chileheads jamaican rice and peas
 Categories: None
      Yield: 4 Servings
 
      1    16 oz can pigeon peas
      6    Habanero chiles; roasted &
           -chopped
      6    Cloves garlic; finely
           -chopped
    1/2 md Vidalia onion; chopped
      2 tb Olive oil
      2 c  Rice
      1    15 oz can coconut milk
           Water
      4 ts Wyler's granulated chicken
           -boulion
 
  The original recipe called for 1 habanero, but this version was for a
  bunch of chile-heads.
  
  Rice and peas (or beans) is a very popular dish throughout the
  Caribbean, and perhaps because eating rice with hot foods helps to
  tame the fire. (Not this rice!) The peas used in this recipe are
  called pigeon or gungo peas. They are about the size of garden peas
  and are usually found dried. However, cooked, canned pigeon peas are
  also available. If they are not available in your area, black-eyed
  peas or kidney beans can be substituted. (Not the same, however)
  
  If using canned peas, drain and reserve the liquid.
  
  Heat the oil in a deep frying pan over high heat. Add the rice, and
  continue saute until the rice turns opaque and golden brown. Add the
  chile, garlic, and onion and saute for a few more minutes. Beware the
  fumes!!! Be careful not to let the rice brown or over brown.
  
  Stir the peas in with the rice. Do not stir again during cooking!
  
  Combine the coconut milk with the bean liquid. Add water to make 4
  cups of liquid. dd to the rice and bring to a boil. Immediately
  reduce the heat to simmer.
  
  Cook uncovered until the liquid is slightly below the surface of the
  rice and holes form in the rice. Cover the pot and cook for 20 to 25
  minutes or until the liquid is absorbed and the rice is tender. Allow
  to sit covered for another 1/2 hour.
  
  Great with jerk chicken!