Caribbean Peas and Rice
Ingredients
| 1 cup pigeon peas, cooked or canned | ||
| 2 tbs vegetable oil | ||
| 1 medium onion, minced | ||
| 1-2 fresh hot red peppers, seeded and chopped | ||
| 2 cups coconut milk | ||
| 1 tbs fresh thyme, chopped | ||
| 2 cups cooked rice | ||
| Kosher salt and black pepper to taste |
- Drain and rinse the beans. Set aside.
- Heat the oil in a large sauce pan and saute the onion until golden.
- Add the hot pepper, coconut milk, thyme, salt, pepper and rice.
- Make up the quantity of liquid to about 2 and 1/2 cups with cold water if necessary. The rice should be covered by 1 inch of liquid.
- Bring rice to a boil, then reduce heat to low, and cook until rice is tender and all liquid has been absorbed.
- Add the rice to a large bowl, then add the pigeon peas and combine well.
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