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Basmati Rice and Pigeon Peas

Basmati Rice and Pigeon 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


  • 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


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.


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Basmati Rice and Pigeon Peas Recipe