Coconut Rice n' Peas (Sunny Anderson) |
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Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 teaspoon salt |
2 cups long-grain rice |
1/2 cup coconut milk |
1 (12-ounce) can pigeon peas, drained and rinsed |
freshly ground black pepper |
Directions:
1. Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
2. Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
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