Rice and Peas

• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon oil
• 2 cups basmati rice
• 1 (10 1/2 ounce) can condensed chicken broth
• 12 cup coconut milk
• 1 (15 ounce) can pigeon peas (or field peas)
• 1 tablespoon chopped parsley
• lemon juice
• 1 teaspoon salt

1. Saute onion and garlic in oil in dutch oven over med-high heat 2 minutes.
2. Add rice and next 3 ingredients.
3. Bring to a boil, cover, lower heat and simmer 25 minute until liquid is absorbed.
4. Stir in peas, parsley, a squeeze of lemon, and salt.

onion, garlic, oil, basmati rice, condensed chicken broth, coconut milk, pigeon peas, parsley, lemon juice, salt

Taken from www.food.com/recipe/rice-and-peas-218377 (may not work)