Coconut Rice and Peas

2015-11-25
  • 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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