Basmati Rice and Peas

Prep: 10 min., Cook: 25 min., Stand: 5 min. Popcorn-scented basmati is a flavorful alternative to long-grain rice. You can find it on the same aisle as regular rice.

Yield: Makes 6 servings (4 cups)

Ingredients

• 2  cups  low-sodium chicken broth
• 1  tablespoon  butter
• 1/2  teaspoon  salt
• 1  cup  uncooked basmati rice
• 1  (15 1/2-oz.) can black-eyed peas, rinsed and drained
• 1 1/2  teaspoons  lemon zest
• 2  green onions, thinly sliced

Preparation

1. Bring broth, butter, and salt to a boil over medium-high heat in a large saucepan. Stir in rice; cover, reduce heat to low, and simmer 20 minutes or until broth is absorbed and rice is tender. Remove from heat, and stir in peas and zest using a fork. Cover and let stand 5 minutes. Sprinkle with onions.

Note: For testing purposes only, we used Mahatma Basmati Rice.

Basmati Rice and Pigeon Peas: Substitute 1 (15-oz.) can green pigeon peas for black-eyed peas. Proceed with recipe as directed.