CARIBBEAN PIGEON PEAS AND RICE
Print Recipe
- 1 tsp oil
- ½ onion chopped
- 5 sprigs thyme
- 2 tsp crushed garlic
- 2 cups long grained white rice
- 1 tsp black pepper
- 1 cup coconut milk
- 2 ½ cups water
- 1-15 oz can pigeon peas or 1 1/3 cup
- ½ tsp salt
- 1 scallion
Place oil in a large pot over high heat. When oil is hot add onion and sauté until softened then add thyme and garlic and cook for 30 seconds.
Add rice, black pepper, coconut milk, water, pigeon peas, salt and scallion and stir.
Bring to a boil and stir. Lower heat to a simmer and add cover pot.
Cook for 20-25 minutes, until the rice is tender and all the liquid has been absorbed.