Island Peas and Rice


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


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.)