Rice and peas is served often in Jamaican cuisine. The key ingredient in their rice is coconut milk. Serve this flavorful side dish any time, as it is quick to make.
2 cups of long grain rice
1 13.5-ounce can of unsweetened coconut milk
1 & ¾ cups of chicken stock
1 15 oz can of pigeon peas, drained and rinsed
1 clove of garlic, minced
2 teaspoons of canola oil
½ teaspoon of kosher salt
Parsley for garnish (optional)
In a saucepan over medium heat the canola oil and add the minced garlic. Sauté for about a minute. Add the chicken stock, kosher salt and coconut milk. Bring the mixture to a boil. Add the drained pigeon peas and rice.
Reduce the temperature to a simmer and cook the mixture for 25 to 30 minutes or until most of the liquid is absorbed. During the last five minutes of cooking remove the lid to allow the excess liquid to absorb from the rice.
When done, let the rice rest for 5-10 minutes. Stir the rice and garnish with parsley if desired.
Note: The rice will seem moist at first, but as it cools it will separate.
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