Pigeon Peas And Rice

Pigeon Peas And Rice

Ingredients:
½ large yellow onion, chopped
1 tablespoon tomato paste
¼ cup extra-virgin olive oil
2 tablespoons stemmed, chopped fresh thyme
1 cup uncooked long grain parboiled white rice (such as Uncle Ben’s)
1 cup pigeon peas
2 cups Chicken Stock

Directions:
1. In a large skillet, sauté the onion and the tomato paste in the olive oil for 2 to 3
minutes, or until the onion softens. Stir in the thyme.
2. Stir in the rice, pigeon peas, and chicken stock. Bring to a boil, reduce the heat, and
simmer, covered, for about 15 minutes or until the rice and the peas are tender.
3. Transfer to a serving dish and serve hot.
BAKED SWEET POTATO “FRIES”
This is a great dish to make for the kids. They think it is like eating potato chips, but it
is a lot healthier since the potatoes aren’t fried. It’s got good crunch to it, and the
rosemary really brings out the flavor.
SERVES 6 TO 8 | LEVEL: LAYUP