This tangy Caribbean Rice and Peas recipe is a flavorful change from the typical rice and peas.
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
How to Make It
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.
Rice was really tasty. I had a hard time getting the jasmine rice to cook completely. ended up adding extra coconut milk and water. I served this with the turnip carrot mash and the slow cooked pork recipe for a fabulous Christmas eve dinner!
Wow - the lemon and coconut milk combo in this recipe made my tastebuds do a happy dance! I made this rice as a side dish to the super-easy and delicious Pork Chops with Warm Pineapple Salsa, also on this site, which features a Caribbean spice rub.
The only variations I used were adding a bit more of the coconut milk, fresh-squeezed lemon juice, and two soft chicken bouillon cubes for added flavor in lieu of adding more salt. I also used green peas since they were what I had on hand.
I used this in the slow cooked pork recipe and it was fantastic. I served the dish with the pork spread over the rice. I put the covered dish right in the refrigerator and portioned out servings the next day and heated them in the microwave....delicious. Great for a crowd!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!