Recipe courtesy of Cheryl Smith
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Coconut Rice and Peas
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
8 to 10 servings
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
8 to 10 servings

Ingredients

  • 4 cups long-grain rice, rinsed well
  • 5 1/2 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

Directions

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

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