Coconut Rice n’ Peas

2019-07-24
  • Yield : 4 to 6 servings
  • Prep Time : 5m
  • Cook Time : 17m
  • Ready In : 44m
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 2 cups long-grain rice
  • 1/2 cup coconut milk
  • 1 (12-ounce) can pigeon peas, drained and rinsed
  • Freshly ground black pepper

Method

Step 1

Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.

Step 2

Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.

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