Sunday Afternoon

       1 ½ cups brown rice

        1 15-oz. can of Green Pigeon Peas

        Half a handful of crumbled goat cheese per serving

        1-2 tablespoons Ranch dressing per serving

        1 banana per serving

Makes five servings

This is an imitation of a Nicaraguan dish. Rinse and cook the rice, then add it to a pot with the Peas, which I bought in a Mexican grocery store, along with the cheese. You can drain the peas, or leave its juices to cook with the rice when the rice is a little over halfway done, so the juices infuse themselves into the flavor of the rice, instead of simply discarding them.  Put the rice and peas into a bowl and mix with the dressing, just enough to flavor, not enough to notably change the temperature or consistency. Sprinkle goat cheese on top, mix in lightly if desired. Let it cool down lightly as you slice a banana and simply serve it on the side on a small plate, adding a dash of cinnamon to it if you like. I eat the rice with a spoon, because it’s good that way.


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