 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Scotch bonnet chiles range in color from yellow to red and are very hot. Wear rubber gloves to protect your hands when handling these or any chile pepper. Ingredients:
3/4 cup finely chopped onion |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 teaspoons fresh thyme leaves |
1/2 teaspoon ground allspice |
1/2 teaspoon freshly ground pepper |
1/2 cup unsweetened coconut milk |
2 cups uncooked long-grain rice |
2 (15.8-oz.) cans pigeon or crowder peas, drained |
1 1/2 teaspoons kosher salt |
1 teaspoon light brown sugar |
1 scotch bonnet chile (optional) |
garnish: lime slices |
Directions:
1. Sauté onion in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes or until tender. Stir in garlic and next 3 ingredients, and sauté 2 minutes. Stir in coconut milk and 4 cups water, and bring to a boil. Stir in rice, next 3 ingredients, and, if desired, Scotch bonnet chile; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove and discard Scotch bonnet chile. Garnish, if desired. Serve immediately.
|
|