Soak the rice in a few changes of water and drain
Heat the olive oil
in a pan over medium heat and saute the thyme
, scallions and onions until the onions
soften. Add in 3 cups water, the pigeon peas
, rice and coconut milk
and bring to a boil. Turn down the heat to a simmer
, add in the Scotch
bonnet pepper and cook until the rice is done, about 25 minutes.
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