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Basmati Rice and Peas

Basmati Rice and Peas

Popcorn-scented basmati is a flavorful alternative to long-grain rice. You can find it on the same aisle as regular rice.

Southern Living MARCH 2009

  • Yield: Makes 6 servings (4 cups)
  • Cook time:25 Minutes
  • Prep time:10 Minutes
  • Stand:5 Minutes

Ingredients

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

Preparation

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.

Basmati Rice and Pigeon Peas: Substitute 1 (15-oz.) can green pigeon peas for black-eyed peas. Proceed with recipe as directed.

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Basmati Rice and Peas recipe

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