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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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 |
Directions:
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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