Caribbean Rice and Peas

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.

• Ready In: 40 mins
• Serves: 8-10

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 1/2ounce) 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

• Garnish

•  fresh parsley sprig

Directions

1. Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes or until translucent.
2. 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.
3. Stir in peas, parsley, lemon rind, and salt. Garnish if desired.