Caribbean Rice and Peas

Southern Living
Caribbean Rice and PeasRecipe
This tangy Caribbean Rice and Peas recipe is a flavorful change from the typical rice and peas.
Makes 8 to 10 servings


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1 small onion, finely chopped
2 garlic cloves, pressed
1 tablespoon olive oil
2 cups basmati rice
2 1/2 cups water
1 (10-ounce) can 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 sprigs


Sauté onion and garlic in hot oil in 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.

* 1 (15-ounce) can field peas may be substituted.

Created date

October 2002