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Caribbean Rice and Peas

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“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:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

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.

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