Caribbean Rice and Peas

• 1 onion, finely chopped
• 2 garlic cloves, finely minced
• 1 tablespoon olive oil
• 2 cups basmati rice
• 2 12 cups water
• 10 ounces condensed chicken broth
• 12 cup unsweetened coconut milk
• 15 ounces pigeon peas, rinsed and drained
• 1 teaspoon salt

1. In a large skillet saute onion and garlic in hot olive oil until translucent.
2. Add rice, water, condensed chicken broth and coconut milk.
3. Bring to a boil.
4. Cover, reduce heat.
5. Simmer for 25 minutes or until liquid is absorbed and rice is tender.
6. Stir in pigeon peas and salt.

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

Taken from www.food.com/recipe/caribbean-rice-and-peas-122196 (may not work)