This tangy Caribbean Rice and Peas recipe is a flavorful change from the typical rice and peas. Ingredients 1 small onion, finely chopped 2 garlic cloves, pressed 1 tablespoon olive oil 2 cups basmati rice 2 and 1/2 cups water1 (10-ounce) can chicken broth 1/2 cup unsweetened coconut milk 1 (15-ounce) can pigeon peas, rinsed and drained *1 tablespoon chopped fresh parsley 2 teaspoons grated lemon rind 1 teaspoon saltGarnish: fresh parsley sprigs Make it using: Step 1 Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired. Step 2 * 1 (15-ounce) can field peas may be substituted.