In photo: Rice and pigeon peas served with beet and arugula salad and a lite vinaigrette
Ingredients
1 Tsp black pepper
1 Tbsp vegetable oil
1/4 cup chopped onion
1 can of pigeon peas (15 oz)
1 Tsp burnt sugar browning
1 Tsp salt
2 cups chicken stock
1 can coconut milk
2 cups rice
1. Heat 1 tbsp of vegetable oil in pot.
2. Then add chopped onion and pigeon peas and sauté for 2 minutes.
3. Add 1 Tsp browning and 2 cups of rice and sauté for 2 minutes.
4. Add 1 can of coconut milk and let simmer for 3 minutes.
5. Add the 2 cups chicken stock.
6. Stir and reduce heat. Then cover and let cook for about 30 to 40 minutes until rice is fully cooked.
7. Serve with vegetable salad and/or chicken.
Enjoy! MN