Rice & Pigeon Peas

Ingredients:
Rice – 2 Cups (boiled)
Pigeon Beans – 2 Cups (different brands available)
Turmeric – ½ Teaspoon
Cumin – ¼ Teaspoon
Black Pepper – ¼ Teaspoon
Green Onion  – 1 Tablespoon (finely chopped)
Onion (Cooking) – 1 Small (chopped)
Sweet Pepper (Red) – 1 Small (chopped)
Carrots (Optional) – 2 Small (chopped)
Cilantro  – 1 Tablespoon (finely chopped)
Garlic – ½ Teaspoon (minced)
Olive Oil – 2 Tablespoons
Salt (Sea) – 1 Teaspoon (level)

Method:

• In a wok, heat the oil and sauté the onion and garlic for about two minutes on medium heat.
• Add the pigeon peas and sauté for another two minutes.
• Add carrots (optional) and sweet pepper and sauté for another two minutes.
• Add the salt, black pepper, turmeric, cumin, green onions and cilantro – stir well and cook for another 3-5 minutes.
• Add the boiled rice, mix well.
• Mix well and drizzle with olive oil.
• Cover and let it stand for about five minutes. Enjoy!