Prep 10 mins
Cook 30 mins
I had never had Basmati rice until I cooked this dish. My sister-in-law told me it had a fragrant flavor. She was right. I loved it and my family enjoyed it as well. I had to look at a grocery store that carried specialty items for some of the ingredients. You can substitute field peas for pigeon peas if you can't find them.
- 1 small onion, finely chopped
- 2 garlic cloves, pressed
- 1 tablespoon olive oil
- 2 cups basmati rice
- 2 1⁄2 cups water
- 1 (10 1/2 ounce) can condensed 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
- fresh parsley sprig
- Saute onion and garlic in hot oil in a 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.
We really enjoyed this recipe. I made a couple of small changes, using a chicken stock cube, low-fat coconut milk and left out the parsley as I didnt have any. Otherwise it was simple and very tasty. Thanks for the recipe