Rice and Peas by the Seafarers
A vital part of The Seafarers Yacht Club of Annapolis, Md., is the Seafarers Auxiliary of spouses and significant others, who provide sustenance for their cruises and many additional events.
The club organizes about 15 trips during the May-to-November sailing season.
These range from short trips to nearby vacation spots to four-day cruises to destinations such as Atlantic City, NJ, or Virginia Beach, VA.
Members say their greatest boating pleasure comes when their flotilla is under way, with the club pennant – a gold seagull flying on a royal blue background – waving in the breeze. They also say that one of the best parts of their many excursions is dinner time.
One of the club favorites is Rice and Peas by Alice Mahan of Bowie, MD.
Prep: 10 min.; Cook: 30 min. Scotch bonnet chiles range in color from yellow to red and are very hot. Wear rubber gloves to protect your hands and handling these or any other chile pepper.
Yield: Makes 12 servings
Ingredients
• 3/4 cup finely chopped onion
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly ground pepper
• 1/2 cup unsweetened coconut milk
• 2 cups uncooked long-grain rice
• 2 (15.8-oz.) cans pigeon or crowder peas, drained
• 1 1/2 teaspoons kosher salt
• 1 teaspoon light brown sugar
• 1 Scotch bonnet chile (optional)
Garnish: lime slices
Photo by Southern Living
Instructions
1. Sauté onion in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes or until tender.
2. Stir in garlic and next 3 ingredients, and sauté 2 minutes. Stir in coconut milk and 4 cups water, and bring to a boil.
3. Stir in rice, next 3 ingredients, and, if desired, Scotch bonnet chile; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender.
4. Remove and discard Scotch bonnet chile. Garnish, if desired. Serve immediately.
