Caribbean Rice and Peas
- Ready In:
- 40mins
- Ingredients:
- 12
- 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 1/2 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
-
Garnish
- fresh parsley sprig
directions
- 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.
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RECIPE SUBMITTED BY
I live in East Texas. I am a teacher. I enjoy spending time with my family and camping.
No particular favorite cookbook, but I love Southern Living.