Pigeon Peas and Rice

Ingredients

• 1 kg of pigeon peas
• 300 g of rice
• 2 onions
• 2 garlic cloves
• 1 tablespoon of chili pepper
• 1 liter of chicken broth
• 1 tablespoon of olive oil
• Salt and pepper to taste
• 1 teaspoon of sugar

Method

1. In a pot, cook the pigeon peas with chicken broth for about 45 minutes, until they are soft.
2. Meanwhile, sauté the onions and garlic in a pan with olive oil.
3. Add the chili pepper and cook for 2 minutes.
4. In a saucepan, bring the rice to a boil with a little water and a pinch of salt, then cover and cook for 15-20 minutes.
5. Mix the pigeon peas with the sautéed vegetables, add the rice and sugar, and stir well.
6. Cook for 10-15 minutes on medium heat until the rice is soft enough.
7. Serve the rice with the pigeon peas hot in a dish.