Basmati Rice and Pigeon Peas

Ingredients

• 1 cup rice uncooked
• 1 tablespoon butter 
• 2  green onions thinly sliced
• 1.5 teaspoons lemon zest 
• 2 cups chicken broth low-sodium
• 15 oz goya pigeon peas green rinsed drained canned
• 0.5 teaspoon salt 

Equipment

• sauce pan

Directions

1. Bring broth, butter, and salt to a boil over medium-high heat in a large saucepan. Stir in rice; cover, reduce heat to low, and simmer 20 minutes or until broth is absorbed and rice is tender.
2. Remove from heat, and stir in peas and zest using a fork. Cover and let stand 5 minutes.
3. Sprinkle with onions.
4. Note: For testing purposes only, we used Mahatma Basmati Rice.