Ingredients
- 2 tbsp vegetable oil
- 2 cups sweet potato, peeled and cut into 1.5cm cubes
- ½ cup red capsicum, chopped
- ¼ cup onion, chopped
- ¼ cup fresh coriander, finely chopped
- ¼ cup stuffed green olives, finely chopped
- 1 tbsp habanero chilli, finely chopped
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp oregano leaves
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1 cup medium-grain white rice
- 1 can (400g) pigeon peas, drained and rinsed
- 1 can (400ml) coconut milk
- 1½ cups water
- ¼ cup tomato pasta sauce or passata
- ½ cup coconut flakes, toasted
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Method
Step 1.
Heat oil in a large Dutch oven or casserole dish on medium-high heat. Add sweet potato, capsicum, onion and 1 tbsp each of the coriander and olives, and 1 tsp of the chilli. Cook, stirring, for 3-5 minutes or until capsicum and onion are softened and sweet potato is lightly browned.
Step 2.
Add rice, cumin, garlic powder, oregano, smoked paprika and sea salt. Cook, stirring, for 2-3 minutes more or until rice begins to look translucent. Stir in pigeon peas, coconut milk, water and tomato sauce. Bring to a boil on medium-high heat. Reduce heat to low then cover and simmer for 20 minutes or until rice is tender and liquid has been absorbed. Remove from heat. Stand, covered, for 5 minutes. Uncover and stand for another 5 minutes. Fluff rice with a fork.
Step 3.
Mix toasted coconut, remaining coriander, olives and chillies in small bowl. Serve rice with coconut mixture.
Serves 8
*To substitute canned peas for dried, rinse, soak and cook a heaped ½ cup of dried pigeon peas according to packet. Drain and prepare recipe as directed. |
