Caribbean Rice And Peas

• 1 small onion, finely chopped
• 2 garlic cloves, pressed
• 1 tablespoon olive oil
• 2 cups basmati rice
• 2 1/2 cups water
• 1 (10-ounce) can chicken broth
• 1/2 cup unsweetened coconut milk
• 1 (15-ounce) can pigeon peas, rinsed and drained*
• 1 tablespoon chopped fresh parsley
• 2 teaspoons grated lemon rind
• 1 teaspoon salt
• Garnish: fresh parsley sprigs

1. Saute onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired.
2. * 1 (15-ounce) can field peas may be substituted.

onion, garlic, olive oil, basmati rice, water, chicken broth, unsweetened coconut milk, pigeon peas, parsley, lemon rind, salt, parsley sprigs

Taken from www.myrecipes.com/recipe/caribbean-rice-peas (may not work)