Coconut Rice And Peas..Jamaica

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Coconut Rice And Peas

 

4 cups long-grain rice, rinsed well

5 1/2 cups water

2 cups coconut milk

3 to 4 cups pigeon peas, cooked, drained

1 cup chopped scallions

8 sprigs thyme

1 scotch bonnet pepper, whole

1/4 cup olive oil

salt to taste

 

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 to

30 minutes, rice should be cooked.

Makes 8 to 10 servings.

 

 

 

 

 

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