Coconut Rice n' Peas Recipe

Coconut Rice n' Peas Recipe | Sunny Anderson (Adapted Edition)

Level: Beginner

Serves: 4 to 6

Nutrition per serving (based on 6 servings): Calories: 354 | Total Fat: 7g | Saturated Fat: 4g | Carbs: 63g | Dietary Fiber: 5g | Sugars: 2g | Protein: 8g | Cholesterol: 0mg | Sodium: 368mg

Overall time: 44 minutes

Prep time: 5 minutes

Resting: 22 minutes

Cooking: 17 minutes

Ingredients:

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

Instructions:

1. Heat the olive oil in a medium pot over medium-high heat. Add the diced onion and salt, and saut about 5 minutes until the onion is soft and translucent.
2. Add the rice and stir 2 minutes to lightly toast the grains.
3. Pour in the coconut milk and enough water so the liquid sits about 1/2 inch above the rice (tip: place your finger on top of the rice and fill with water until it reaches the middle of your nail). Bring to a low simmer, cover, and cook 1517 minutes, until the rice is tender and most of the liquid is absorbed.
4. Remove the pot from the heat and keep it covered for 5 minutes. Fluff the rice with a fork, gently fold in the pigeon peas, and season to taste with extra salt and freshly ground black pepper.

Notes:

• For a richer coconut flavor, use fullfat coconut milk.
• Serve warm as a side or as a base for grilled meats or vegetables.