The Carribean Rice and Peas

  • 10 Nov - 16 Nov, 2018
  • Mag The Weekly
  • Cookery



Ingredients

· 1 small onion, finely chopped

· 2 garlic cloves, pressed

· 1 tbsp olive oil

· 2 cups basmati rice

· 2 ½ cups water

· 1 (10-ounce) can chicken broth

· ½ cup unsweetened coconut milk

· 1 (15-ounce) can pigeon peas, rinsed and drained*

· 1 tablespoon chopped fresh parsley

· 2 tsp grated lemon rind

· 1 tsp salt

· Fresh parsley sprigs for garnishing

Method

Sauté onion and garlic in hot oil in Dutch oven over medium-high heat one to two minutes or until translucent. Add rice and next three 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.

1 (15-ounce) can field peas may be substituted.

RELATED POST

COMMENTS