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Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Dinner By Request

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Total:: 44 min
Prep:: 5 min
Inactive:: 22 min
Cook:: 17 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon salt
2 cups long-grain rice
1/2 cup coconut milk
1 (12-ounce) can pigeon peas, drained and rinsed
Freshly ground black pepper

Directions

Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.

Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.

My Private Notes

Name: Coconut Rice n' Peas
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H17M0.000S
Total time: P0Y0M0DT0H44M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 teaspoon salt; 2 cups long-grain rice; 1/2 cup coconut milk; 1 (12-ounce) can pigeon peas, drained and rinsed; Freshly ground black pepper