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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A very fine accompaniment to Escovitch Fish, my favorite Jamaican dish. Ingredients:
1 small onion, finely chopped |
2 garlic cloves, minced |
1 tablespoon oil |
2 cups basmati rice |
1 (10 1/2 ounce) can condensed chicken broth |
1/2 cup coconut milk |
1 (15 ounce) can pigeon peas (or field peas) |
1 tablespoon chopped parsley |
lemon juice |
1 teaspoon salt |
Directions:
1. Saute onion and garlic in oil in dutch oven over med-high heat 2 minutes.
2. Add rice and next 3 ingredients.
3. Bring to a boil, cover, lower heat and simmer 25 minute until liquid is absorbed.
4. Stir in peas, parsley, a squeeze of lemon, and salt.
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