ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basmati Rice and Pigeon Peas

Prep time 10 mins
Cook time 25 mins
Stand time 5 mins
Yield Makes 6 servings (4 cups)
Popcorn-scented basmati is a flavorful alternative to long-grain rice. You can find it on the same aisle as regular rice.


  • 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

How to Make It

  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.

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