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Caribbean Rice and Peas

Yield Makes 8 to 10 servings
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

  1. 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.

  2. * 1 (15-ounce) can field peas may be substituted.