Caribbean Rice and Peas

Name: Caribbean Rice and Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8-10 serving(s)
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; fresh parsley sprig

Submitted by Chef #547234

"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."

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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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Reviews

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

loveandpeas