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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This tangy Caribbean Rice and Peas recipe is a flavorful change from the typical rice and peas. Ingredients:
1 small onion, finely chopped |
2 garlic cloves, pressed |
1 tablespoon olive oil |
2 cups basmati rice |
2 1/2 cups water |
1 (10-ounce) can chicken broth |
1/2 cup unsweetened coconut milk |
1 (15-ounce) can pigeon peas, rinsed and drained |
1 tablespoon chopped fresh parsley |
2 teaspoons grated lemon rind |
1 teaspoon salt |
garnish: fresh parsley sprigs |
Directions:
1. Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired.
2. * 1 (15-ounce) can field peas may be substituted.
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