Coconut Rice n' Peas

  • Level: Easy
  • Total: 44 min
  • Prep: 5 min
  • Inactive: 22 min
  • Cook: 17 min
  • Yield: 4 to 6 servings
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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

Directions

  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.
  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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