Coconut Rice And Peas

Recipe Ingredients

4 cups	640g / 22oz	Long-grain rice - rinsed well
5 1/2 cups	1303ml	Water
2 cups	474ml	Coconut milk
3 cups	711ml	Pigeon peas - (to 4) - cooked, drained
1 cup	146g / 5.1oz	Chopped scallions
8 sections		Thyme
1		Scotch Bonnet pepper - whole
1/4 cup	59ml	Olive oil
		Salt - to taste

Recipe Instructions

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.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1A44) - from the TV FOOD NETWORK

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