Site icon Joanna Campbell Slan

Caribbean Rice With Pigeon Rice

2 cups long grain rice
1 can (13-1/2 oz.) coconut milk
1 can (15-1/2 oz.) Goya dry pigeon peas (look in the canned vegetable section near beans)
1 cup chopped green onion
2 Tbsp. butter or margarine

Combine coconut milk, juice from peas, and water to make 4 cups of liquid. Cook the rice as directed on the package. When the liquid is absorbed, mix in green onions, pigeon peas, and butter. Add salt to taste. Serves 8.

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