Basmati Rice and Pigeon Peas

Southern Living
Popcorn-scented basmati is a flavorful alternative to long-grain rice. You can find it on the same aisle as regular rice.
Makes 6 servings (4 cups)


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2 cups low-sodium chicken broth
1 tablespoon butter
1/2 teaspoon salt
1 cup uncooked basmati rice
1 (15-oz.) can green pigeon peas, rinsed and drained
1 1/2 teaspoons lemon zest
2 green onions, thinly sliced


Prep: 10 Minutes
Cook: 25 Minutes
Stand: 5 Minutes

1. Bring broth, butter, and salt to a boil over medium-high heat in a large saucepan. Stir in rice; cover, reduce heat to low, and simmer 20 minutes or until broth is absorbed and rice is tender. Remove from heat, and stir in peas and zest using a fork. Cover and let stand 5 minutes. Sprinkle with onions.

Note: For testing purposes only, we used Mahatma Basmati Rice.

Created date

February 2009