4. Rice and Peas from the Caribbean
What you need:
- Small onion, chopped finely
- 2 cloves of garlic
- Tbsp of olive oil
- 2 cups of basmati rice
- 2 and a half cups of water
- 10 ounce can of chicken broth
- ½ cup coconut milk, unsweetened
- 15 ounce can of pigeon peas
- Tbsp of chopped parsley
- 2 tsp of grated lemon rind
- Tsp of salt
- Fresh parsley sprigs for garnish
To make:
In a dutch oven heat up some oil. When the oil is hot add in the onion and the garlic. Saute the garlic and the onion until they become translucent. Add in the rice, the water, and the chicken broth. Bring the mixture to a boil. Cover the pot and then reduce the heat. Simmer the rice for about 25 minutes or until the liquid has been absorbed and the rice is tender. Add in the parsley, lemon rind, the salt, and the peas. Garnish with parsley if you desire.