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Categories:Viewed: 47 - Published at: a year ago
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely minced
- 1 tablespoon olive oil
- 2 cups basmati rice
- 2 12 cups water
- 10 ounces condensed chicken broth
- 12 cup unsweetened coconut milk
- 15 ounces pigeon peas, rinsed and drained
- 1 teaspoon salt
Method
- In a large skillet saute onion and garlic in hot olive oil until translucent.
- Add rice, water, condensed chicken broth and coconut milk.
- Bring to a boil.
- Cover, reduce heat.
- Simmer for 25 minutes or until liquid is absorbed and rice is tender.
- Stir in pigeon peas and salt.
