Title: Pigeon Peas and Rice
Categories: Entree Vegan Caribbean
Yield: 4 Servings

1	tb	Oil
1	sm	Onion; chopped
2		Garlic cloves; crushed
6	tb	Tomato sauce
16	oz	Canned pigeon peas
1	c	Uncooked rice
4	tb	Chopped fresh parsley
2	c	Water
1	tb	Fresh lime juice
		Salt; to taste
		Freshly ground black pepepr - to taste

Heat the oil in a saucepan and add the onion; simmer for 5 minutes. Add the garlic and tomato sauce and cook 1 minute. Add the peas, rice, and parsley and saute 1 minute. Add the water and lime juice and simmer, covered, for 15 minutes until rice is cooked. Add salt and pepper to taste.

* Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen Mintzias

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