• 2 tablespoons olive oil
  • 2 cups jasmine rice, rinsed
  • 8 ounces canned pigeon peas, rinsed
  • 3 cups water
  • ½ cup minced white onion
  • 2 tablespoon minced garlic
  • 2 tablespoons minced jalapeno
  • 2 sprigs thyme
  • 2 bay leaves
  • Salt to taste

Passo a passo

  1. In a large pot, heat the olive oil over medium heat.
  2. Saute the onions, garlic, jalapeno until translucent.
  3. Add the rice, water, thyme and bay leaf and season with salt and bring to a simmer.
  4. Turn the heat down to a slow simmer and cook covered for about 20 minutes, until the rice is cooked through and tender.
  5. Once cooked, fold in the pigeon peas and toss to combine.