Yield: 4 servings
|1 small||Onion; chopped|
|2||Garlic cloves; crushed|
|6 tablespoons||Tomato sauce|
|16 ounces||Canned pigeon peas|
|1 cup||Uncooked rice|
|4 tablespoons||Chopped fresh parsley|
|1 tablespoon||Fresh lime juice|
|Salt; to taste|
|Freshly ground black pepepr to taste|
Heat the oil in a saucepan and add the onion; simmer for 5 minutes.
Add the garlic and tomato sauce and cook 1 minute. Add the peas, rice, and parsley and saute 1 minute. Add the water and lime juice and simmer, covered, for 15 minutes until rice is cooked. Add salt and pepper to taste.
* Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen Mintzias