Riz au petit pois
Ingredients
- 1 ½ cup of Thai or basmati rice.
2-4 tbsp of canola or olive oil
- 2 cups carrot and mixed peas.
1 piece of Haitian enduit or sausage.
- 2 tsp of kosher salt – 4 cloves
- 3 cups of vegetable stock or plain water
- 1 tbsp of Rice E-Z seasoning
- 1 green scotch bonnet pepper + 1 bouquet garni.
Preparation
1. In a hot skillet, fry the enduit or sausage over medium heat for 5 to 10 minutes until browned and cooked through.
2. Add the sofrito or epis, the chopped garlic and stir for 1 minute.
3. Add the mixed veggie and cook for an additional 2 minutes.
4. Add the rest of the ingredients and the stock or the water.
5. When the liquid comes to a boil, wash the rice and add it to the stock.
6. Let it cook uncovered for 25 to 35 minutes or until cooked through.