Pigeon Peas and Rice
Savory rice cooked with pigeon peas.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Sauté aromatics: In a medium pot, heat 2 tbsp of oil over medium heat. Sauté the chopped onion and minced garlic until translucent (about 4 minutes).
- 2
Build the base: Stir in the tomato paste and thyme, cooking for 1 minute until the paste darkens slightly. Add the drained pigeon peas and stir to coat.
- 3
Toast the rice: Rinse the rice and add it to the pot. Stir well to coat the rice grains in the flavored oil, toasting for about 2 minutes.
- 4
Simmer: Pour in the chicken broth and season with salt and pepper. Bring the liquid to a rolling boil.
- 5
Cover and cook: Reduce the heat to the lowest setting, cover the pot tightly, and let it steam for 20 minutes. Remove from heat, let stand for 5 minutes, then fluff with a fork.
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