Caribbean Rice and Peas

• 1 small onion, finely chopped
• 2 garlic cloves, pressed
• 1 tablespoon olive oil
• 2 cups basmati rice
• 2 12 cups water
• 1 (10 1/2 ounce) can condensed chicken broth
• 12 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
• fresh parsley sprig

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

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

Taken from www.food.com/recipe/caribbean-rice-and-peas-245032 (may not work)