Zesty Cilantro Flounder With Pigeon Peas And Rice Recipes

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PIGEON PEAS AND RICE



Pigeon Peas and Rice image

Provided by Guy Fieri Bio & Top Recipes

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
6 strips applewood-smoked bacon, finely chopped
1/2 cup finely chopped onion
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
One 15-ounce can pigeon peas, drained and rinsed
One 14.5-ounce can chopped roasted tomatoes
2 cups low-sodium chicken stock
1/4 cup finely chopped cilantro leaves, for garnish
1/4 cup chopped scallions, for garnish

Steps:

  • Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
  • Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

PEAS AND RICE



Peas and Rice image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 cup finely chopped celery
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1 tablespoon barbecue seasoning, such as Swamp Venom
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, finely chopped
2 1/2 cups chicken broth
2 bay leaves
1 3/4 cups long grain rice
One 15-ounce can black-eyed peas
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley

Steps:

  • In a medium pot set over medium heat, add the oil. Saute the celery, onions and green bell peppers for about 5 minutes. Stir in the seasoning, salt, pepper and garlic and cook for 1 minute. Add the broth and bay leaves and bring to a boil. Add the rice and peas. Cover and reduce the heat to a simmer until all liquid is absorbed, 15 to 20 minutes.
  • Remove the bay leaves and add the oregano and parsley. Mix well and serve.

CAJUN SCALLOPS AND RICE



Cajun Scallops and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
3 scallions, sliced (white and green parts separated)
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white rice
1 bay leaf
Kosher salt
4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
1 pound medium sea scallops (about 20), "foot" muscles removed
1/2 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
  • Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
  • Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

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