Island Peas and Rice

It has been a full week for me. By end of this Sunday, over 1000 will be served out of IPC kitchen. Though I am physically tired, my heart is full with joy knowing that God has gifted me to serve His people in this way.

Last Sunday, the IPC Military Care Group hosted a Military Appreciation Luncheon. This was a small token of gratitude to these wonderful, young families who make a huge sacrifices for our freedoms.

The menu for the luncheon was:

Apricot-Ginger Glazed Chicken
Island Peas and Rice
Green Bean Casserole
Homemade Yeast Rolls
Fruit Salad
Spinach Salad with Apples and Caramelized Almonds
Apple and Cranberry Crisp

This is simple but very flavorful recipe given to me by our church organist, Kathryn Van Eck. Pre-packaged saffron yellow rice mixture is used.

Coconut milk, chicken broth, and seasoning is boiled. Rice added and cooked.

And simply add frozen peas and raisins for color and texture. A perfect rice dish without much fuss.

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Island Peas and Rice

Ingredients

1 (13.5-ounce) can coconut milk
1 1/2 cups reduced-sodium chicken broth
1/4 cup raisins (optional), soaked in warm water for 5 minutes
1 1/2 teaspoons jerk seasoning (or Old Bay is OK, too)
1 (10-ounce) package yellow saffron rice mix (Vigo or Mahatma brand)
1 cup frozen green peas

Steps

1. Combine coconut milk, chicken broth, and jerk seasoning in medium saucepan. Cover and bring to boil on high.
2. Stir rice mix into boiling mixture. Cover and reduce heat to low; cook 22-25 minutes (covered), without stirring, or until most of liquid is absorbed and rice is tender.
3. Stir in peas and raisins; cover and cook 4–5 more minutes or until peas and raisins are heated. Fluff rice with fork and serve. (Makes 6 servings.)