Pigeon peas and rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | small | Onion; chopped |
| 2 | Garlic cloves; crushed | |
| 6 | tablespoons | Tomato sauce |
| 16 | ounces | Canned pigeon peas |
| 1 | cup | Uncooked rice |
| 4 | tablespoons | Chopped fresh parsley |
| 2 | cups | Water |
| 1 | tablespoon | Fresh lime juice |
| Salt; to taste | ||
| Freshly ground black pepepr to taste | ||
Directions
Heat the oil in a saucepan and add the onion; simmer for 5 minutes.
Add the garlic and tomato sauce and cook 1 minute. Add the peas, rice, and parsley and saute 1 minute. Add the water and lime juice and simmer, covered, for 15 minutes until rice is cooked. Add salt and pepper to taste.
* Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen Mintzias
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