Ingredients
- 3 tablespoons brown sugar
- 1 pound beef for stew, cut in 1 inch pieces
- 1 1/2 cups water
- 1 1/2 cups uncooked brown rice
- 1 cup coconut milk
- 2 cups fresh pigeon peas
- 1 cup chopped carrot
- 3 tablespoons coarsely chopped fresh parsley
Directions
Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
