Coconut Rice and Peas
2015-11-25- Course: Side Dish
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- Yield : 8 to 10 servings
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 35m
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Ingredients
- 4 cups long-grain rice, rinsed well
- 5 1/2 cups water
- 2 cups coconut milk
- 3 to 4 cups pigeon peas, cooked and drained
- 1 cup scallions, chopped
- 8 sprigs thyme
- 1 Scotch Bonnet pepper, whole
- 1/4 cup olive oil
- Salt to taste
Method
Step 1
Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked.
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