- 3 tablespoons brown sugar
- 1 pound beef for stew, cut in 1 inch pieces
- 1 1/2 cups water
- 1 1/2 cups uncooked brown rice
- 1 cup coconut milk
- 2 cups fresh pigeon peas
- 1 cup chopped carrot
- 3 tablespoons coarsely chopped fresh parsley
- Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
03/01/2017
recipepes.com
trinidad pelau, recipe
PT15M
PT1H
5
455 calories
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