Recipe #13

Coconut Rice and Peas

I used this recipe before for a competition, this one also went well. This calls for pigeon peas, but you can also use other alternatives like kidney beans or black eyed peas.

Ingredients

4 Cups  Long grain rice, rinse well

5 1/2 Cups 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

Procedure

Over high heat in a heavy-bottomed stock pot, combined 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.