Island Rice with Peas

 

Pink-Beach-BermudaThe beauty of food is that it can transport you anywhere. Yearning for a stroll through the streets of Paris? For me, sweet crepes or a creamy Chocolate Mousse and a glass of champagne will do the trick. Food can recapture a memory or fulfill a desire. Sometimes, on a cold winter day, I yearn to dig my feet into the beautiful pink sands of Bermuda, lay back and let the warm tropical waves wash over me. Now the chances of jetting off to Bermuda on a whim are slim to none. But listening to steel drum music, sipping rum and sampling Island foods are not out of the question. It’s all a state of mind. So if you  are looking for an escape to the Tropics, let Island Rice with Peas be the first stamp in your passport. Now where did I put that bottle of rum?

Island Rice with Peas
14 oz canned coconut milk (or milk sweetened with 1 tablespoons sugar)
1 cup chicken broth
1/4 cup golden raisins (optional)
1 1/2 teaspoons Caribbean jerk seasoning
10 oz Yellow Rice Mix
1 cup green pea (frozen)

Combine milk, chicken broth, raisins, and jerk seasoning in medium saucepan. Cover and bring to boil on high.

Stir rice mix into boiling mixture.

Cover, return to boil, and cook 2 minutes stirring occasionally.

Reduce to low: cook 20 minutes covered, without stirring, or until rice is tender.

Stir in peas cover and cook 5-6 minutes until peas are heated.

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