20m
PREP TIME
40m
COOK TIME
311
CALORIES
18
INGREDIENTS
Servings: 8
Ingredients
- 2 tablespoons vegetable oil
- 1/2 pound sweet potatoes, peeled and cut into 3/4-inch cubes (about 2 cups)
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1/4 cup finely chopped fresh cilantro, divided
- 1/4 cup finely chopped pimento-stuffed green olives, divided
-
1
tablespoon
finely chopped
Scotch bonnet chilies, divided
![substitution]( "substitution")
Substitutions available
/ habanero chilies, divided
- 2 teaspoons McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick® Ground Oregano
- 1 teaspoon McCormick® Sea Salt Grinder
- 1 teaspoon McCormick Gourmet™ Organic Smoked Paprika
- 1 cup medium grain white rice
- 1 can (15 to 16 ounces) pigeon peas, drained and rinsed
- 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
- 1 1/2 cups water
- 1/4 cup tomato sauce
- 1/2 cup toasted flaked coconut
INSTRUCTIONS
- 1 Heat oil in 4-quart Dutch oven on medium-high heat. Add sweet potatoes, bell pepper, onion and 1 tablespoon each of the cilantro and olives, and 1 teaspoon of the chiles; cook and stir 3 to 5 minutes or until bell pepper and onion are softened and sweet potatoes are lightly browned. Add rice, cumin, garlic powder, oregano, smoked paprika and sea salt; cook and stir 2 to 3 minutes or until rice begins to look translucent.
- 2 Stir in pigeon peas, coconut milk, water and tomato sauce. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid has been absorbed. Remove from heat. Let stand, covered, 5 minutes. Uncover and let stand another 5 minutes. Fluff rice with a fork.
- 3 Mix toasted coconut, the remaining cilantro, olives and chilies in small bowl. Serve rice with coconut mixture.
