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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe from elsewhere on the web, but I've had the recipe so long I can't remember where I got it from. I don't use the scotch bonnet pepper, I use 2 jalepenos. Ingredients:
1 (15 ounce) can pigeon peas or 1 (15 ounce) can kidney beans, undrained |
1 (15 ounce) can coconut milk |
2 cups long grain rice |
1 small onion, chopped |
1 garlic clove, minced |
chicken stock |
1 tablespoon butter |
1 sprig thyme |
1 whole scotch bonnet pepper |
Directions:
1. Drain the liquid from the can of beans into a measuring cup, add the can of coconut milk and enough chicken stock to make four cups of liquid.
2. Place liquids in a pot with beans, onions, garlic, butter, and thyme. Bring to a boil.
3. Add rice and stir. Reduce heat to med-low. Place scotch bonnet pepper on top of liquid and cover tightly.
4. Cook 20-25 minutes Remove pepper before serving.
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