Recipe courtesy of Joseph Simmons
Print
Peas and Rice
Total:
40 min
Active:
5 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 cups long-grain white rice
  • 2 tablespoons butter 
  • 2 cloves garlic 
  • 1 bay leaf 
  • Pinch dried oregano 
  • Pinch dried thyme 
  • Salt and pepper
  • Salt and pepper 
  • 2 cans pigeon peas or red beans 
  • 2 scallions, thinly sliced

Directions

To a saucepan add 3 1/2 cups water and the rice, butter, garlic, bay leaf, oregano, thyme and some salt and pepper. Bring to a boil, cover, and simmer until the rice is tender and the liquid is about half evaporated, 30 minutes.

Toss in the pigeon peas and their liquid, and season with salt and pepper. Cover and simmer on low for another 5 minutes.

Plate the peas and rice, top with the scallions, and toss together.

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