Pigeon peas and rice

Yield: 4 servings

Measure Ingredient
1 tablespoon Oil
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
2 cups Water
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

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