Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water.
Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered.
Boil until 4 cups of water remains,(you can drain and measure this).
Heat oven to 350°F.
Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes.
Add rice, peas with liquid, season with salt and pepper.
Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	492.33 Kcal (2061 kJ)
Calories from fat	122.16 Kcal
		% Daily Value*
Total Fat	13.57g	21%
Sodium	309.58mg	13%
Potassium	1036.7mg	22%
Total Carbs	76.67g	26%
Sugars	1.95g	8%
Dietary Fiber	11.9g	48%
Protein	16.72g	33%
Vitamin C	2.1mg	3%
Vitamin A	0.1mg	2%
Iron	4.5mg	25%
Calcium	89.4mg	9%

Amount Per 100 g
Calories	311.59 Kcal (1305 kJ)
Calories from fat	77.31 Kcal
		% Daily Value*
Total Fat	8.59g	21%
Sodium	195.93mg	13%
Potassium	656.11mg	22%
Total Carbs	48.52g	26%
Sugars	1.24g	8%
Dietary Fiber	7.53g	48%
Protein	10.58g	33%
Vitamin C	1.3mg	3%
Iron	2.8mg	25%
Calcium	56.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

10.2

Points
12

PointsPlus

Good Points

saturated fat free,
cholesterol free,
high fiber

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