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Pigeon Peas & Rice


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Ingredients
  • 1 cup - Goya Medium Grain Rice
  • 2 cups - water
  • 1 chicken bouillon cube
  • 2 tablespoons of butter
  • 1 small onion - finely chopped
  • 16 oz can of Goya Pigeon peas drained
Instructions
  1. Sauté onions in butter to opaque on low heat
  2. Add can of peas and cook for a few minutes with onions
  3. Melt the bouillon cube in water
  4. Put the rice in pan with onions and peas until coated with butter
  5. Add two cups of water
  6. Stir to make sure the bouillon cube is broken 
  7. Bring to a boil
  8. Turn to low heat and cook for 20 minutes covered
  9. Stir 2 or 3 times
  10. If the rice is not dry, then continue to cook to dry; make sure water is absorbed




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